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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. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Milk fat content
18000
Growth of bacteria in the milk
Bitter - salt - sour - sweet
2. Quality of grade A milk is...
Not controlled by Federal Orders
Rancid
Agriculture
Phosphatase
3. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.
Psychrotropic
Cwt
Strip cup
4 ounces of Cheddar or American cheese
4. The process of concentrating milk currently being used on the farm is called _________
Agalactiae
60
Payment made to milk producers for milk
Ultra-filtration
5. In the care and management of dairy cows - milking takes _____ percent of the labor.
Vacuum
750000
55
West
6. Grade A milk priced under Federal Orders is classified according to...
Real California Cheese
Aerobic
Dairy Compacts
The products made from it by milk processors
7. The most prevalent off flavor of fluid milk is ______.
Feed
Agriculture
Dairy farmers - through their cooperative association
Phosphorous
8. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
Milk handlers
Increased
Streak canal
Brucellosis
9. The two most important etlologic agents of mastitis are __________.
Dry the corn down as soon as possible
Blend
Increased bacterial count
Streptococcus agaiactiae and Staphylococcus aureaus
10. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
The Food and Drug Administration
Brucellosis
60
California - Oregon - and Washington
11. Which of the following is not a part of the establishment of a federal marketing order?
Grade A
Germicidal teat dip
Grow
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
12. Class II manufactured dairy products are used in soft manufactured products such as?
Cooperatives
Blend
Milk fat content
. cream products - cottage cheese - and ice cream
13. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Sediment
10
Hot and humid
98%
14. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.
Listeria monocytogenes
Penicillin G
Making sure equipment has been cleaned correctly
Not controlled by Federal Orders
15. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
3.5
Fluid milk and cream
The milk handlers
1908
16. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
California
Oxidized
Vaccuumization
Dairy farmers
17. What does not promote metallic/oxidized off flavor in milk?
Hypochlorite sanitizer
Thermoduric
4 to 6
Malty
18. The components of milk responsible for richness and sweetness - in this order are...
Midwest food manufactures
The Pasteurized Milk Ordinance and Code
Milk fat and milk sugar
Flavored milk
19. A high acid flavor (sour) in milk is caused by ________.
Growth of bacteria in the milk
50-50
Cream and milk fat
Rancid
20. Milk is the only source of __________ in nature.
A higher price for non fat dry milk and a lower price for butter
The Pasteurized Milk Ordinance and Code
Lactose
A
21. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Filled
Alkaline cleaner in hot water
Centrifuge
Breakfast
22. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.
Mold
Casein
Dry the corn down as soon as possible
Listeria monocytogenes
23. The primary factors influencing per capita cheese demand does not include?
Salty
Ultra-filtration
The percentage of the population between 45-60 years of age
100%
24. Which is a true statement concerning federal milk marketing orders?
The milk handlers
Public hearings are held so that all interested parties may present their views.
Milk supplies one half the calcium
An atrophied cell
25. Bangs Disease is another name for _____.
4 ounces of Cheddar or American cheese
Acid degree value
100000
Brucellosis
26. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
50-50
Fluid milk and cream
Acid degree value
Filled
27. Class II manufactured dairy products are used in soft manufactured products such as?
Assure consumers an adequate supply of pure - wholesome milk
. cream products - cottage cheese - and ice cream
Phosphorous
Freezing point
28. The largest percentage of the U.S. milk supply is utilized in the production of ______.
Cheese
Cwt
Lactalbumin-casein
48 hours at 32ºC
29. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
4 to 6
Plastic
3.25 percent milkfat and 8.25 percent solids-not-fat
Pituitary
30. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Decreased
Federal Milk Marketing Order
Calcium
13
31. Whole milk contains _____ percent protein.
Feed
3.5-4.0
Centrifuge
. cream products - cottage cheese - and ice cream
32. Under federal orders - dairy farmers receive their milk checks?
Brucellosis
It is loaded into the transport truck on the farm
Dairy Management - Inc.
Once or twice monthly
33. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.
Alkaline
A
Tuberculosis and brucellosis
Raw Fluid Milk
34. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
100%
Assessing milk handlers in the order
Bitter - salt - sour - sweet
60
35. Milk protein contains _____ of the essential amino acids and in appreciable amounts
4 ounces of Cheddar or American cheese
Milking too soon after calving
Staphylococcus dysgalactiae
100%
36. 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?
Vaccuumization
Dairy Compacts
NASS Cheddar cheese price survey
Acid degree value
37. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
80%
Pituitary
Feed
Third
38. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Penicillin G
Hydrometer
A large proportion of the human population is sensitive to antibiotics
100%
39. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?
Plastic
Australia
Excessive agitation of warm raw milk
50-50
40. One objective of a federal order is to _______________
The percentage of the population between 45-60 years of age
3.25%
Assure consumers an adequate supply of pure - wholesome milk
Public hearings are held so that all interested parties may present their views.
41. Badly dented or damaged milker unit parts are caused by?
Careless handling
Half-and-half
Ultra high temperatures
Cheese
42. __________ amino acids are commonly found in milk proteins - including the essential amino acids.
Phosphatase
Osteoporosis
19
Provide marketing power for dairy farmers
43. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
11
75%
Enhancing scientific opportunities for the European Dairy Industry.
Marketing coops
44. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Iron-copper
A
The products made from it by milk processors
Agalactiae
45. Continued low calcium intake may result in ______ in adults.
Handler
Osteoporosis
Cheese
Growth of bacteria in the milk
46. Milk is a good source of all water soluble vitamins except for _____.
Ascorbic acid
Each state
Leukocytes
4 ounces of Cheddar or American cheese
47. Cow's milk contains _____ percent lactose
Producer settlement fund (equalization fund)
Germicidal teat dip
Pooling
Five
48. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
Increased
48 - 72
A large proportion of the human population is sensitive to antibiotics
Flavored milk
49. The major cause of the salty flavor in milk is ___________.
Leukocytes
Mastitis
Assure consumers an adequate supply of pure - wholesome milk
45
50. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Added water
Scientific - technical & economic progress
Sediment
Prices paid milk producers