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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. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
Oxidized
Bitter - salt - sour - sweet
Dairy farmers
161ºF for 15 seconds
2. The Babcock test is a rapid - simple and accurate test for...
1890
Fat content
Chicago Mercantile Exchange
Butter
3. The establishment of a Federal milk marketing order is generally initiated by ________.
Dairy farmers - through their cooperative association
55
3.5
1890
4. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.
The Pasteurized Milk Ordinance and Code
Plastic
1890
Chlorine
5. _____ and _____ are the two main proteins in milk.
The Food and Drug Administration
Magnesium-Iron-Manganese-Copper
Lactalbumin-casein
Brucellosis
6. Bacteria that survive specific heat treatment are said to be _____.
Thermoduric
750000
Each state
The products made from it by milk processors
7. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
161ºF for 15 seconds
Bacterial
Feed
18000
8. What percentage of U.S. households buy fluid milk (on an annual basis)?
Raw Fluid Milk
98%
Midwest food manufactures
Mold
9. Lactose is the principal ________ in milk.
Clenbuterol
Cheese
Fluid milk products
Carbohydrate
10. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Ascorbic acid
Sterilization
Increased
A higher price for non fat dry milk and a lower price for butter
11. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
Strip
100000
Lactose
Five
12. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Grade A milk
29.8
Psychrotrophs
Pooling
13. The major cause of mastitis infections are _____ infections
Plastic
Growth of bacteria in the milk
The milk handlers
Bacterial
14. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.
Promotions & research
Increased
Sub-clinical
75%
15. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
Brucellosis
California - Oregon - and Washington
Chlorine
Streak canal
16. One objective of a federal order is to _______________
The percentage of the population between 45-60 years of age
Alkaline phosphatase
Assure consumers an adequate supply of pure - wholesome milk
Pesticides
17. The U.S. Dairy Export Council (USDEC) was created by ___________.
3.25 percent milkfat and 8.25 percent solids-not-fat
Dairy Management - Inc.
Dairy Export Incentive Program
Class I
18. About _______ of the calcium available in the food supply is provided by milk.
75%
Once or twice monthly
Pituitary
1937
19. The two most important diseases of cattle transmissible to man through milk are _______.
Cooperatives
Over $63000000
Scientific - technical & economic progress
Tuberculosis and brucellosis
20. Milk contains all the known vitamins and is an especially good source of ___
Alkaline cleaner in hot water
Temperature and time
Lactalbumin-casein
Riboflavin
21. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?
Dairy Export Incentive Program
Grade A milk
Distinct precipitate forms - but no gel
Milk testing and record keeping program for dairy cows
22. The off flavor most likely to be found in milk that has not been cooled properly is...
Butter-cheese
Dry the corn down as soon as possible
Breakfast
Sour
23. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?
13
B. Determining one brand of milk from another
Freezing point
Pendulous udders
24. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Coliform bacteria
Staphylococcus dysgalactiae
Decreased
Grow
25. The Babcock test is a rapid - simple and accurate test for...
Fat content
Growth of bacteria in the milk
4 to 6
Malty
26. Milk provides _____and_____ in approximately the same ratio as found in bone.
It lowers variability among cartons of milk
Microorganisms
Skim milk
Calcium and phosphorus
27. Under federal orders - dairy farmers receive their milk checks?
Alkaline cleaner in hot water
Filled
750000
Once or twice monthly
28. Milk is sold in units of _____ by the producer to the handler.
Cwt
75%
Agalactiae
45
29. The protein in a quart of milk is approximately equivalent to that in ________.
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
4 ounces of Cheddar or American cheese
Chicago Mercantile Exchange
Sterilization
30. Which of the following is not a part of the establishment of a federal marketing order?
Milk testing and record keeping program for dairy cows
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Streptococci
Magnesium-Iron-Manganese-Copper
31. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
Calcium and phosphorus
Pint
Making sure equipment has been cleaned correctly
Wisconsin mastitis test
32. Which group of flavors cannot be detected by odor?
4 ounces of Cheddar or American cheese
Bitter - salty
Lactose
Ultra high temperatures
33. Cow's milk contains _____ percent lactose
Use a bactericide for disinfecting the teats after milking
Alkaline phosphatase
Raw Fluid Milk
Five
34. What will best control contagious mastitis?
Sanitizers
It is loaded into the transport truck on the farm
Handlers
Germicidal teat dip
35. Milk protein contains _____ of the essential amino acids and in appreciable amounts
8.6
13
Payment made to milk producers for milk
100%
36. Milk meeting the highest sanitary requirements is known as Grade _____.
Germicidal teat dip
Grow
A
Penicillin
37. A large portion of the population is sensitive to the antibiotic _____.
Centrifuge
75%
Penicillin
Public hearings are held so that all interested parties may present their views.
38. The components of milk responsible for richness and sweetness - in this order are...
Distinct precipitate forms - but no gel
Milk fat and milk sugar
76%
Real California Cheese
39. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Aged Gouda
Sanitizers
A
Sediment
40. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.
Handler
Distinct precipitate forms - but no gel
Dairy Export Incentive Program
Dairy Export Incentive Program
41. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
60
Vaccuumization
Promotions & research
1.032
42. The establishment of a Federal milk marketing order is generally initiated by ________.
Marketing coops
Bacterial
Dairy farmers - through their cooperative association
18000
43. Federal milk marketing orders were established in _____.
The milk handlers
Temperature and time
1937
3.25 percent milkfat and 8.25 percent solids-not-fat
44. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Casein - Lactalbumin
Over $63000000
More than doubled
Fluid milk products
45. Each Federal Milk Marketing order is administered by a representative of the...
Handler
Calcium
Feeds consumed by the cow
Secretary of Agriculture of the U.S.
46. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.
Butter
Fat content
Salty
Fluid milk products
47. ___________ is a test for rancidity?
The products made from it by milk processors
Acid degree value
It is loaded into the transport truck on the farm
Sanitizers
48. The two main proteins in milk are ____ and ____.
8.75
Added water
Skim milk
Casein - Lactalbumin
49. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated
Market stabilization
Real California Cheese
Temperature and time
Once or twice monthly
50. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
1908
Hydrometer
Casein - Lactalbumin
Psychrotropic