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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. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
11
Flavored milk
Australia
Chicago Mercantile Exchange
2. 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.
3.5-4.0
Psychrotropic
50-50
Cream and milk fat
3. What is the most popular type container used for fluid milk?
Foot-and-mouth disease exists
Aerobic
Plastic
Alkaline phosphatase
4. The major cause of mastitis infections are _____ infections
Milk lock
Bacterial
Milk fat content
Lactalbumin-casein
5. Water added to milk is detected by checking the _____.
Supermarkets
Penicillin G
Freezing point
NASS Cheddar cheese price survey
6. Which is a true statement concerning federal milk marketing orders?
Cheese
NASS Cheddar cheese price survey
Public hearings are held so that all interested parties may present their views.
Chicago Mercantile Exchange
7. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Hypochlorite sanitizer
60
Class I
Streptococci
8. Milk found in cows with a high somatic cell count would result in a decrease in __________.
Casein
Pooling
Prices paid milk producers
Increased
9. The off flavor most likely to be found in milk that has not been cooled properly is...
Sour
Promotions & research
Psychrotropic
Raw to sanitized
10. The International Dairy Federation (IDF) mission is to promote ______________.
Scientific - technical & economic progress
It is loaded into the transport truck on the farm
Casein
Sterilization
11. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?
National Milk Producers Federation
76%
Wisconsin mastitis test
60
12. _____ is the cause of the rancid flavor in milk.
Salty
Extreme agitation of raw milk
3.25%
Assessing milk handlers in the order
13. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
Chlorine
Germicidal teat dip
3.25 percent milkfat and 8.25 percent solids-not-fat
Penicillin
14. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
Ultra-filtration
The Food and Drug Administration
Germicidal teat dip
Marketing coops
15. Products eligible for the Dairy Export Incentive Program (DEIP).
18000
Market stabilization
60
Butter
16. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
Penicillin
Streak canal
Grow
Acid degree value
17. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
$5.27
Hydrometer
4 ounces of Cheddar or American cheese
Strip cup
18. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
Strip cup
Substitution of chocolate skim milk for whole milk
The Pasteurized Milk Ordinance and Code
Class I
19. Badly dented or damaged milker unit parts are caused by?
Short hedge
Cream and milk fat
Careless handling
Dairy Export Incentive Program
20. _______ indicates the percentage of milk used in each class.
Tuberculosis and brucellosis
50-50
Psychrotropic
Blend
21. The primary factors influencing per capita cheese demand does not include?
Blend
The products made from it by milk processors
The percentage of the population between 45-60 years of age
Grow
22. __________ amino acids are commonly found in milk proteins - including the essential amino acids.
19
Filled
NASS Cheddar cheese price survey
Lactic acid producing bacteria
23. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
Psychrophilic and psychotrophic
Alkaline
50-50
Sub-clinical
24. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
Filled
Pituitary
1908
Staphylococcus dysgalactiae
25. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Handler
California
It is loaded into the transport truck on the farm
Cream and milk fat
26. The off flavor most likely to be found in milk that has not been cooled properly is...
Sour
Pendulous udders
60
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
27. _____ and _____ are the two main proteins in milk.
Early spring and late fall
13
Lactalbumin-casein
Sub-clinical
28. What percentage of U.S. households buy fluid milk (on an annual basis)?
Cwt
98%
Psychrophilic and psychotrophic
60
29. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Milk fat content
Streak canal
Phosphatase
Payment made to milk producers for milk
30. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.
Northeast dairy compact
10
Increased bacterial count
Dairy farmers - through their cooperative association
31. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.
The percentage of the population between 45-60 years of age
Staphylococcus dysgalactiae
Making sure equipment has been cleaned correctly
Salty
32. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Strip
Distinct precipitate forms - but no gel
Rancid
Each state
33. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.
Pooling
Agalactiae
Agriculture
$5.27
34. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Agalactiae
Sanitary restrictions on production are imposed on producers.
Once or twice monthly
Cheese - nonfat dry milk - butter
35. Federal Milk Marketing Orders are a mechanism for...
A large proportion of the human population is sensitive to antibiotics
750000
Market stabilization
Aged Gouda
36. Which of the following is not a part of the establishment of a federal marketing order?
Hypochlorite sanitizer
Dairy Management - Inc.
60
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
37. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
10
NASS Cheddar cheese price survey
Fat content
Ultra high temperatures
38. Milk meeting the highest sanitary requirements is known as Grade _____.
A
Inhibited
Handlers
Oxidized
39. The California mastitis test is done to...
An atrophied cell
3.25 percent milkfat and 8.25 percent solids-not-fat
Sediment
Determine whether mammary glands are inflamed
40. Pasteurization was developed in _____ as a heat treatment to preserve food.
Real California Cheese
1890
Chicago Mercantile Exchange
Not controlled by Federal Orders
41. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
A
Producer settlement fund (equalization fund)
Lactic acid producing bacteria
Lactose
42. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Acidic detergent
Rancid
Milk fat content
Northeast dairy compact
43. Milk with low total solids will produce what off-flavor?
11
Pesticides
Vaccuumization
Flat
44. What is not an important reason for a five day-seven degree shelf life test?
California
Aged Gouda
Chicago Mercantile Exchange
It lowers variability among cartons of milk
45. _____ and _____ are the two main proteins in milk.
Sanitary restrictions on production are imposed on producers.
Distinct precipitate forms - but no gel
Alkaline phosphatase
Lactalbumin-casein
46. Bacteria that survive specific heat treatment are said to be _____.
Milkfat
Cheese
Thermoduric
Dairy Export Incentive Program
47. Which group of flavors cannot be detected by odor?
Lactose
45
Marketing coops
Bitter - salty
48. Fluid milk contains an average of _____ percent solids.
Payment made to milk producers for milk
1.032
Secretary of Agriculture of the U.S.
13
49. Grade A milk priced under Federal Orders is classified according to...
4 to 6
Once or twice monthly
Hot and humid
The products made from it by milk processors
50. The largest percentage of the U.S. milk supply is utilized in the production of ______.
Hypochlorite sanitizer
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
. cream products - cottage cheese - and ice cream
Cheese