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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. Milk with low total solids will produce what off-flavor?
Psychrophilic and psychotrophic
Early spring and late fall
Flat
Cheese - nonfat dry milk - butter
2. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
1.032
18000
Chicago Mercantile Exchange
11
3. Milk meeting the highest sanitary requirements is known as Grade _____.
A
Skim milk
Profit margin
Calcium and phosphorus
4. Cow's milk contains _____ percent lactose
Enhancing scientific opportunities for the European Dairy Industry.
Half-and-half
Five
1.032
5. For the maximum intake of calcium - one should consume_______.
Plastic
Skim milk
A
Extreme agitation of raw milk
6. 1. Operating cost of Federal orders are paid by ______.
Secretary of Agriculture of the U.S.
The milk handlers
Flavored milk
Lactose
7. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.
Chicago Mercantile Exchange
Riboflavin
Use a bactericide for disinfecting the teats after milking
Ascorbic acid
8. A system of fairly distributing payment among producers in a Federal Milk Market is called...
2-4
Chicago Mercantile Exchange
Pooling
Thermoduric
9. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.
Dry the corn down as soon as possible
8.75
The Food and Drug Administration
Fluid milk products
10. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
Hot and humid
29.8
Foot-and-mouth disease exists
Midwest food manufactures
11. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Milk fat content
Use a bactericide for disinfecting the teats after milking
Plastic
Streak canal
12. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Sediment
Handler
Marketing coops
Iron-copper
13. What is not a cause of coliform mastitis?
Over $63000000
Excessive agitation of warm raw milk
Blend
Milking too soon after calving
14. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
Marketing coops
Microorganisms
I
Streptococcus agaiactiae and Staphylococcus aureaus
15. 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
Early spring and late fall
Milk fat and milk sugar
Ultra high temperatures
Fluid milk products
16. The most common off-flavor in milk is __________
Breakfast
Cwt
4 to 6
Sanitizers
17. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Ultra-filtration
Supermarkets
Use a bactericide for disinfecting the teats after milking
10
18. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Supermarkets
Dairy Management - Inc.
Pooling
The milk handlers
19. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?
750000
Decreased
Thermoduric
Short hedge
20. Class II manufactured dairy products are used in soft manufactured products such as?
Class I
California - Oregon - and Washington
. cream products - cottage cheese - and ice cream
Acidic detergent
21. Aflatoxins sometimes found in dairy foods are produced by what?
Milk testing and record keeping program for dairy cows
Bitter-quinine
Mold
A
22. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
A
Pint
Dairy farmers
Raw Fluid Milk
23. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
Real California Cheese
Enhancing scientific opportunities for the European Dairy Industry.
Marketing coops
60
24. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Decreased
Milk fat content
Staphylococcus dysgalactiae
Cream and milk fat
25. At the present time - most milk is sold through...
48 - 72
Feed
Supermarkets
More than doubled
26. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Class I
Streptococci
Provide marketing power for dairy farmers
1908
27. __________ is usually the most abundant of the major solid components of milk.
Germicidal teat dip
Lactose
The Food and Drug Administration
3.5
28. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...
More than doubled
750000
Blend
Imports of milk protein concentrates and casein
29. What percentage of U.S. households buy fluid milk (on an annual basis)?
Grade A milk
Grade A
98%
Temperature and time
30. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
Feed
Flavored milk
Dairy farmers
Germicidal teat dip
31. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?
A
Foot-and-mouth disease exists
Determine whether mammary glands are inflamed
Feed
32. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
Strip cup
161ºF for 15 seconds
Midwest food manufactures
Market stabilization
33. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
1908
Phosphorous
29.8
Food and Drug Administration (FDA)
34. Flavors of milk may be caused in general by _______________.
Producer settlement fund (equalization fund)
Gallon
Feeds consumed by the cow
Oxidized
35. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
Over $63000000
Aged Gouda
Filled
Determine whether mammary glands are inflamed
36. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
3.5
Freezing point
Dairy farmers - through their cooperative association
Supermarkets
37. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
100000
Milk handlers
California
4 ounces of Cheddar or American cheese
38. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
Homogenization
Breakfast
75%
18000
39. The most common off-flavor in milk is __________
Short hedge
Sanitizers
Handler
3.5
40. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
Wisconsin mastitis test
Feeds consumed by the cow
NASS Cheddar cheese price survey
Streak canal
41. The two main proteins in milk are ____ and ____.
Casein - Lactalbumin
Use a bactericide for disinfecting the teats after milking
Vacuum
Alkaline cleaner in hot water
42. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Use a bactericide for disinfecting the teats after milking
Half-and-half
Pendulous udders
90
43. The California mastitis test is done to...
Determine whether mammary glands are inflamed
Making sure equipment has been cleaned correctly
Vacuum
Added water
44. About _______ of the calcium available in the food supply is provided by milk.
An atrophied cell
75%
Filled
Cream and milk fat
45. _______ indicates the percentage of milk used in each class.
The percentage of the population between 45-60 years of age
Making sure equipment has been cleaned correctly
Sour
Blend
46. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.
Vacuum
Wisconsin mastitis test
Strip
Vaccuumization
47. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
750000
Decreased
98
Milk fat content
48. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
Psychrophilic and psychotrophic
10
2 to 5 cents
Careless handling
49. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.
Marketing coops
Microorganisms
161ºF for 15 seconds
Alkaline phosphatase
50. The major cause of mastitis infections are _____ infections
Feeds consumed by the cow
Bacterial
Fluid milk products and cheese
3.25 percent milkfat and 8.25 percent solids-not-fat