SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
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 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?
Bacterial
Calcium
. cream products - cottage cheese - and ice cream
NASS Cheddar cheese price survey
2. The off flavor most likely to be found in milk that has not been cooled properly is...
13
Lactose
3.25%
Sour
3. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?
Cheese
Listeria monocytogenes
3.25%
1908
4. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
2 to 5 cents
Grade A milk
Flat
Provide marketing power for dairy farmers
5. The primary factors influencing per capita cheese demand does not include?
45
Streak canal
The percentage of the population between 45-60 years of age
Cwt
6. Which of the following four primary taste sensations is correctly matched with the causal agent?
Bitter-quinine
Milkfat
Dairy Management - Inc.
Alkaline phosphatase
7. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Milk fat content
Third
Mold
Gallon
8. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Excessive agitation of warm raw milk
Streptococci
90
Iron-copper
9. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
The percentage of the population between 45-60 years of age
60
Lactose
Bacterial
10. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
Aerobic
Pooling
Strip
Hydrometer
11. What directly influence(s) the total supply of milk?
Third
1000
Germicidal teat dip
Prices paid milk producers
12. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
Use a bactericide for disinfecting the teats after milking
1.032
A higher price for non fat dry milk and a lower price for butter
Added water
13. In Federal order markets - milk sold for consumption in fluid form is in __________.
Not controlled by Federal Orders
Milk handlers
Class I
Australia
14. Milk with low total solids will produce what off-flavor?
Sediment
California - Oregon - and Washington
Filled
Flat
15. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
50-50
60
Handler
Leukocytes
16. About _______ of the calcium available in the food supply is provided by milk.
The milk handlers
75%
Low-carbohydrates diets
Pendulous udders
17. The pasteurized Milk Ordinance regulates what?
3.5
Listeria monocytogenes
Lactose
Grade A milk
18. Pasteurization was developed in _____ as a heat treatment to preserve food.
Hypochlorite sanitizer
1890
The products made from it by milk processors
Alkaline cleaner in hot water
19. Each Federal Milk Marketing order is administered by a representative of the...
Feed
Secretary of Agriculture of the U.S.
98%
Market stabilization
20. A large portion of the population is sensitive to the antibiotic _____.
Vaccuumization
Public hearings are held so that all interested parties may present their views.
The percentage of the population between 45-60 years of age
Penicillin
21. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
Riboflavin
161ºF for 15 seconds
76%
Real California Cheese
22. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
Assessing milk handlers in the order
Dry the corn down as soon as possible
Acidic detergent
Thermoduric
23. The primary factors influencing per capita cheese demand does not include?
It is loaded into the transport truck on the farm
Vacuum
Milk fat and milk sugar
The percentage of the population between 45-60 years of age
24. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
Centrifuge
Lactic acid producing bacteria
Skim milk
100000
25. What is not an objective of milk evaluation?
B. Determining one brand of milk from another
Fluid milk products
The products made from it by milk processors
1000
26. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.
$5.27
Use a bactericide for disinfecting the teats after milking
Aerobic
Increased bacterial count
27. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
. cream products - cottage cheese - and ice cream
Hot and humid
Raw to sanitized
Profit margin
28. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Cheese - nonfat dry milk - butter
Coliform bacteria
Psychrotropic
Pesticides
29. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.
I
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Fluid milk and cream
Alkaline
30. Bangs Disease is another name for _____.
An atrophied cell
Half-and-half
Imports of milk protein concentrates and casein
Brucellosis
31. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers
Food and Drug Administration (FDA)
California - Oregon - and Washington
100000
Not controlled by Federal Orders
32. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
29.8
76%
90
Food and Drug Administration (FDA)
33. Milk meeting the highest sanitary requirements is known as Grade _____.
A
Growth of bacteria in the milk
Bitter-quinine
Producer settlement fund (equalization fund)
34. For the maximum intake of calcium - one should consume_______.
Profit margin
Lactic acid producing bacteria
Skim milk
Oxidized
35. The antibiotic _____ gives sensitive reaction to a large proportion of the public.
Magnesium-Iron-Manganese-Copper
Clenbuterol
Sanitary restrictions on production are imposed on producers.
Penicillin G
36. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?
Assessing milk handlers in the order
Butter
Added water
Pendulous udders
37. The only mastitis pathogen using the mammary gland as its primary habitat is?
Short hedge
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Agalactiae
Midwest food manufactures
38. The Mid-American International Agri-Trade Council assists _______
It is loaded into the transport truck on the farm
Strip
Food and Drug Administration (FDA)
Midwest food manufactures
39. To remove fat from milking equipment use...
Alkaline cleaner in hot water
A large proportion of the human population is sensitive to antibiotics
Strip
Making sure equipment has been cleaned correctly
40. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
Aged Gouda
California
Flavored milk
Streptococci
41. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization
Alkaline phosphatase
Pituitary
1890
Centrifuge
42. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.
Food and Drug Administration (FDA)
Staphylococcus dysgalactiae
Pint
Temperature and time
43. S. M. Babcock developed the Babcock Test in _____.
60
The Food and Drug Administration
1890
1908
44. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
161ºF for 15 seconds
76%
Aged Gouda
Third
45. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
Milk handlers
Making sure equipment has been cleaned correctly
8.75
California
46. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol
Low-carbohydrates diets
Ultra high temperatures
Substitution of chocolate skim milk for whole milk
100%
47. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.
Producer settlement fund (equalization fund)
Wisconsin mastitis test
Assessing milk handlers in the order
Added water
48. What is the most popular size container used for fluid milk?
Class I
Lactalbumin-casein
Gallon
Ascorbic acid
49. The milk becomes the property of the buyer once....
It is loaded into the transport truck on the farm
Shelf date
Alkaline cleaner in hot water
Phosphorous
50. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
Ultra-filtration
Dry the corn down as soon as possible
Pooling
Psychrophilic and psychotrophic