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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 is the only source of __________ in nature.
76%
Each state
Butter-cheese
Lactose
2. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Hydrometer
Butter-cheese
Agriculture
A higher price for non fat dry milk and a lower price for butter
3. The objectives of the Babcock Institute do not include________________.
Scientific - technical & economic progress
Skim milk
Enhancing scientific opportunities for the European Dairy Industry.
More than doubled
4. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
The percentage of the population between 45-60 years of age
Over $63000000
Casein
Promotions & research
5. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.
California
Mastitis
100%
Cwt
6. What does not promote metallic/oxidized off flavor in milk?
Producer settlement fund (equalization fund)
Ultra high temperatures
Hypochlorite sanitizer
Rancid
7. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?
Pendulous udders
Ultra-filtration
Imports of milk protein concentrates and casein
Grow
8. 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?
Use a bactericide for disinfecting the teats after milking
8.6
Casein - Lactalbumin
Dairy Export Incentive Program
9. What is the most popular type container used for fluid milk?
50-50
100%
Plastic
161ºF for 15 seconds
10. The California mastitis test is done to...
Vaccuumization
Class I
Determine whether mammary glands are inflamed
The Pasteurized Milk Ordinance and Code
11. For the maximum intake of calcium - one should consume_______.
Assessing milk handlers in the order
Public hearings are held so that all interested parties may present their views.
Skim milk
Extreme agitation of raw milk
12. Which one of the following is not a cause of mastitis?
Centrifuge
Staphylococcus dysgalactiae
Agriculture
Dairy farmers - through their cooperative association
13. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
Dry the corn down as soon as possible
West
3.25%
Pesticides
14. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
Strip
10
Distinct precipitate forms - but no gel
An atrophied cell
15. A system of fairly distributing payment among producers in a Federal Milk Market is called...
161ºF for 15 seconds
Iron-copper
11
Pooling
16. One gallon of milk weighs _____ pounds.
Homogenization
Shelf date
A higher price for non fat dry milk and a lower price for butter
8.6
17. The major cause of the salty flavor in milk is ___________.
Mastitis
Provide marketing power for dairy farmers
2 to 5 cents
Growth of bacteria in the milk
18. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
Fluid milk and cream
13
Casein
Cheese - nonfat dry milk - butter
19. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
Milk supplies one half the calcium
Chlorine
161ºF for 15 seconds
Third
20. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?
Dairy farmers
Australia
Inhibited
Alkaline phosphatase
21. Which of the following have dairy farmers - through their cooperatives opposed?
3.25 percent milkfat and 8.25 percent solids-not-fat
Each state
Imports of milk protein concentrates and casein
Vacuum
22. Lactose is the principal ________ in milk.
2 to 5 cents
National Milk Producers Federation
Milking too soon after calving
Carbohydrate
23. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?
Foot-and-mouth disease exists
8.75
Market stabilization
Cheese - nonfat dry milk - butter
24. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
Mailbox prices
Filled
Sour
The Pasteurized Milk Ordinance and Code
25. Federal Milk Marketing Orders are a mechanism for...
Market stabilization
Dairy Export Incentive Program
Brucellosis
West
26. The most common off-flavor in milk is __________
Psychrophilic and psychotrophic
Sanitizers
Extreme agitation of raw milk
Supermarkets
27. Milk meeting the highest sanitary requirements is known as Grade _____.
A
Raw to sanitized
Handler
The Food and Drug Administration
28. The establishment of a Federal milk marketing order is generally initiated by ________.
Dairy farmers - through their cooperative association
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Australia
Sour
29. Rules developed by the _____ are designed to protect the health and welfare of consumers.
Food and Drug Administration (FDA)
$5.27
13
Marketing coops
30. _______ indicates the percentage of milk used in each class.
A higher price for non fat dry milk and a lower price for butter
Assessing milk handlers in the order
Blend
Added water
31. Net profit after taxes divided by annual net sales is called ___________.
Bitter-quinine
29.8
Profit margin
Sour
32. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
Cooperatives
4 to 6
Tuberculosis and brucellosis
California
33. A popular screening test for bulk blended milk that detects abnormal milk is the _____.
Wisconsin mastitis test
3.5
Fluid milk products and cheese
Psychrophilic and psychotrophic
34. 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
3.25 percent milkfat and 8.25 percent solids-not-fat
Supermarkets
Penicillin G
35. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
Milk lock
18000
1908
Phosphorous
36. Milk with low total solids will produce what off-flavor?
Flat
Bitter - salt - sour - sweet
Northeast dairy compact
Hypochlorite sanitizer
37. 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 _______.
Low-carbohydrates diets
$5.27
Added water
Raw Fluid Milk
38. Milk used for _____ is Class I Milk.
Substitution of chocolate skim milk for whole milk
Strip cup
A
Fluid milk products
39. What is the most popular type container used for fluid milk?
Excessive agitation of warm raw milk
Pesticides
Milking too soon after calving
Plastic
40. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
Feeds consumed by the cow
3.25%
Clenbuterol
A
41. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
Payment made to milk producers for milk
Early spring and late fall
80%
A higher price for non fat dry milk and a lower price for butter
42. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.
Casein - Lactalbumin
Short hedge
Strip cup
Raw Fluid Milk
43. 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.
Pituitary
It is loaded into the transport truck on the farm
Psychrotropic
Centrifuge
44. Milk protein contains _____ of the essential amino acids and in appreciable amounts
1890
Third
100%
Increased
45. Quality of grade A milk is...
8.6
Midwest food manufactures
Not controlled by Federal Orders
98%
46. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
Each state
Homogenization
Short hedge
4 ounces of Cheddar or American cheese
47. Milk is used most often at?
Breakfast
I
Increased
Acid degree value
48. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
Tuberculosis and brucellosis
Penicillin G
750000
Centrifuge
49. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
Homogenization
A large proportion of the human population is sensitive to antibiotics
Freezing point
Australia
50. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.
Real California Cheese
Milkfat
Cheese
Distinct precipitate forms - but no gel