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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 a good supplier of minerals except for _____.
Market stabilization
100000
Magnesium-Iron-Manganese-Copper
Making sure equipment has been cleaned correctly
2. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Decreased
Milk fat content
Carbohydrate
Raw to sanitized
3. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
The products made from it by milk processors
Thermoduric
Feed
Agriculture
4. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Lactic acid producing bacteria
Raw Fluid Milk
Mastitis
Microorganisms
5. The establishment of a Federal milk marketing order is generally initiated by ________.
Supermarkets
Iron-copper
Fluid milk products
Dairy farmers - through their cooperative association
6. Quarters infected with mastitis tend to shed more _____ defending white blood cells.
Not controlled by Federal Orders
Psychrophilic and psychotrophic
Leukocytes
More than doubled
7. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
19
Acidic detergent
45
Ascorbic acid
8. Federal Milk Marketing Orders are a mechanism for...
Breakfast
1908
Market stabilization
Milk fat and milk sugar
9. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.
Iron-copper
Food and Drug Administration (FDA)
Distinct precipitate forms - but no gel
Mastitis
10. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
1890
Provide marketing power for dairy farmers
Strip
Dry the corn down as soon as possible
11. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.
Chlorine
Pint
Casein
1000
12. 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?
The products made from it by milk processors
Pooling
Shelf date
Short hedge
13. ________ 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.
Dairy Export Incentive Program
Imports of milk protein concentrates and casein
Tuberculosis and brucellosis
Vaccuumization
14. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
Thermoduric
Food and Drug Administration (FDA)
Filled
The percentage of the population between 45-60 years of age
15. The form of mastitis that is hidden from sight is known as _______
Sub-clinical
1.032
Magnesium-Iron-Manganese-Copper
Excessive agitation of warm raw milk
16. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).
Vacuum
Grow
Careless handling
Phosphorous
17. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.
California - Oregon - and Washington
Salty
Milking too soon after calving
Lactic acid producing bacteria
18. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.
Osteoporosis
Sour
Chicago Mercantile Exchange
Listeria monocytogenes
19. The major cause of the salty flavor in milk is ___________.
Mastitis
Agriculture
Over $63000000
Class I
20. Aflatoxins sometimes found in dairy foods are produced by what?
76%
Mold
Australia
Strip cup
21. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.
Dairy Compacts
Shelf date
Determine whether mammary glands are inflamed
Coliform bacteria
22. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
Scientific - technical & economic progress
Chlorine
4 to 6
Over $63000000
23. To remove fat from milking equipment use...
Class I
I
Salty
Alkaline cleaner in hot water
24. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
Milk testing and record keeping program for dairy cows
80%
1890
19
25. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
Acidic detergent
2 to 5 cents
Hydrometer
Bitter-quinine
26. The major cause of the salty flavor in milk is ___________.
2 to 5 cents
Mastitis
National Milk Producers Federation
Casein
27. Milk is a good source of all water soluble vitamins except for _____.
Butter-cheese
Ascorbic acid
California - Oregon - and Washington
10
28. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Pint
Cheese - nonfat dry milk - butter
Salty
Shelf date
29. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
48 - 72
3.5
Bitter - salty
3.25%
30. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization
B. Determining one brand of milk from another
Alkaline phosphatase
98
Microorganisms
31. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.
The Pasteurized Milk Ordinance and Code
Bitter - salty
Marketing coops
Malty
32. A high acid flavor (sour) in milk is caused by ________.
Use a bactericide for disinfecting the teats after milking
Low-carbohydrates diets
Phosphatase
Growth of bacteria in the milk
33. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Feeds consumed by the cow
Increased
Microorganisms
60
34. Each Federal Milk Marketing order is administered by a representative of the...
California
B. Determining one brand of milk from another
Milk testing and record keeping program for dairy cows
Secretary of Agriculture of the U.S.
35. _______ indicates the percentage of milk used in each class.
Pooling
Plastic
California - Oregon - and Washington
Blend
36. One gallon of milk weighs _____ pounds.
Feeds consumed by the cow
8.6
B. Determining one brand of milk from another
Coliform bacteria
37. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.
Inhibited
Psychrotropic
Federal Milk Marketing Order
Real California Cheese
38. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
The Food and Drug Administration
Growth of bacteria in the milk
60
Streak canal
39. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Scientific - technical & economic progress
Rancid
13
2-4
40. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
Phosphatase
161ºF for 15 seconds
29.8
80%
41. The main objection of dirt and milkstone on parts is _____.
It is loaded into the transport truck on the farm
Increased bacterial count
National Milk Producers Federation
Marketing coops
42. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Substitution of chocolate skim milk for whole milk
Hypochlorite sanitizer
Decreased
Grade A
43. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
Real California Cheese
100000
Dairy Compacts
Chicago Mercantile Exchange
44. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
It lowers variability among cartons of milk
Handler
Marketing coops
Federal Milk Marketing Order
45. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.
Mailbox prices
Plastic
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
3.25 percent milkfat and 8.25 percent solids-not-fat
46. The two main proteins in milk are ____ and ____.
Streptococci
2-4
Ultra-filtration
Casein - Lactalbumin
47. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
Handlers
A
Mailbox prices
A higher price for non fat dry milk and a lower price for butter
48. For the maximum intake of calcium - one should consume_______.
Skim milk
Pooling
Over $63000000
29.8
49. __________ is usually the most abundant of the major solid components of milk.
Vacuum
Fluid milk and cream
Casein
Lactose
50. The Dairy Herd Improvement Association is a cooperative which provides_______.
West
Producer settlement fund (equalization fund)
Milk testing and record keeping program for dairy cows
11