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Dairy Foods Industry
Start Test
Study First
Subjects
:
industries
,
dairy
Instructions:
Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. The two most important etlologic agents of mastitis are __________.
29.8
West
Streptococcus agaiactiae and Staphylococcus aureaus
Chicago Mercantile Exchange
2. Milk used for _____ is Class I Milk.
Fluid milk products
Wisconsin mastitis test
Increased
Breakfast
3. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Hot and humid
Grow
Penicillin
Rancid
4. Badly dented or damaged milker unit parts are caused by?
Careless handling
Pesticides
Dairy Export Incentive Program
Chicago Mercantile Exchange
5. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?
Profit margin
Bacterial
NASS Cheddar cheese price survey
Marketing coops
6. Fluid milk contains an average of _____ percent solids.
Cwt
Third
Dairy farmers - through their cooperative association
13
7. Which one of the following is not a cause of mastitis?
1.032
Staphylococcus dysgalactiae
A
An atrophied cell
8. The __________ test is used to detect if milk has been pasteurized properly.
Phosphatase
98%
Temperature and time
Microorganisms
9. Milk provides _____and_____ in approximately the same ratio as found in bone.
The percentage of the population between 45-60 years of age
100%
Calcium and phosphorus
Casein
10. Milk meeting the highest sanitary requirements is known as Grade _____.
A
Penicillin
Profit margin
8.75
11. The milk fat differential used in paying for raw milk is...
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
19
Northeast dairy compact
Clenbuterol
12. Badly dented or damaged milker unit parts are caused by?
The milk handlers
Careless handling
Staphylococcus dysgalactiae
Producer settlement fund (equalization fund)
13. What directly influence(s) the total supply of milk?
60
Prices paid milk producers
4 to 6
More than doubled
14. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
3.5-4.0
Federal Milk Marketing Order
161ºF for 15 seconds
Once or twice monthly
15. Which of the following is not a part of the establishment of a federal marketing order?
8.75
Fluid milk products
A
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
16. Milk with low total solids will produce what off-flavor?
Osteoporosis
Pituitary
Flat
Strip cup
17. What directly influence(s) the total supply of milk?
Feed
Chlorine
Prices paid milk producers
Food and Drug Administration (FDA)
18. What does not promote metallic/oxidized off flavor in milk?
Pendulous udders
Dairy farmers - through their cooperative association
Milk handlers
Hypochlorite sanitizer
19. The objectives of the Babcock Institute do not include________________.
Bitter-quinine
Promotions & research
Enhancing scientific opportunities for the European Dairy Industry.
Psychrotropic
20. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
Gallon
Wisconsin mastitis test
Blend
Streptococcus agaiactiae and Staphylococcus aureaus
21. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.
Iron-copper
Penicillin
1890
A
22. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
Midwest food manufactures
Early spring and late fall
Once or twice monthly
Producer settlement fund (equalization fund)
23. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
90
I
1908
Casein
24. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
29.8
90
Oxidized
Listeria monocytogenes
25. The current supply & demand situation has which of the products from milk in short supply?
Alkaline phosphatase
Sterilization
Tuberculosis and brucellosis
Cream and milk fat
26. Bacteria that survive specific heat treatment are said to be _____.
Calcium
Thermoduric
Imports of milk protein concentrates and casein
4 ounces of Cheddar or American cheese
27. The form of mastitis that is hidden from sight is known as _______
8.75
West
Sub-clinical
Butter-cheese
28. The cost of operating Federal orders is paid by ________.
Staphylococcus dysgalactiae
Handler
Milk testing and record keeping program for dairy cows
Assessing milk handlers in the order
29. What is the most popular size container used for fluid milk?
Pooling
Gallon
Psychrotrophs
Feeds consumed by the cow
30. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
A higher price for non fat dry milk and a lower price for butter
The products made from it by milk processors
Alkaline
Casein
31. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
Mailbox prices
29.8
Pint
13
32. What is not an important reason for a five day-seven degree shelf life test?
Sanitary restrictions on production are imposed on producers.
It lowers variability among cartons of milk
13
$5.27
33. Milk is sold in units of _____ by the producer to the handler.
The Food and Drug Administration
4 ounces of Cheddar or American cheese
Cwt
Early spring and late fall
34. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
West
Rancid
Phosphorous
Short hedge
35. ___________ is a test for rancidity?
Feed
Salty
Growth of bacteria in the milk
Acid degree value
36. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Oxidized
Penicillin
8.75
Ultra-filtration
37. At the present time - most milk is sold through...
Class I
Casein - Lactalbumin
Enhancing scientific opportunities for the European Dairy Industry.
Supermarkets
38. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Real California Cheese
Lactic acid producing bacteria
Pituitary
Psychrotrophs
39. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
Flavored milk
Early spring and late fall
Fluid milk products and cheese
Temperature and time
40. The four major sensations are...?
Bitter - salt - sour - sweet
Temperature and time
Penicillin
Riboflavin
41. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
Casein
Milk fat and milk sugar
Microorganisms
Excessive agitation of warm raw milk
42. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
West
Scientific - technical & economic progress
Early spring and late fall
Salty
43. The establishment of a Federal milk marketing order is generally initiated by ________.
Streptococci
100000
Dairy farmers - through their cooperative association
Phosphatase
44. Federal Milk Marketing Orders provide or describe...
Excessive agitation of warm raw milk
Payment made to milk producers for milk
8.75
Freezing point
45. Federal milk marketing orders were established in _____.
The milk handlers
1937
55
13
46. Milk is used most often at?
90
Handler
Breakfast
Chicago Mercantile Exchange
47. The protein in a quart of milk is approximately equivalent to that in ________.
Market stabilization
Bitter - salt - sour - sweet
4 ounces of Cheddar or American cheese
Vaccuumization
48. The pasteurized Milk Ordinance regulates what?
Germicidal teat dip
Grade A milk
Increased bacterial count
Class I
49. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
Excessive agitation of warm raw milk
3.25%
It lowers variability among cartons of milk
Over $63000000
50. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
Milk supplies one half the calcium
Vacuum
60
Acidic detergent
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