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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. Federal milk marketing orders were established in _____.
Increased bacterial count
Prices paid milk producers
1937
Pesticides
2. Fluid milk contains an average of _____ percent solids.
13
Leukocytes
161ºF for 15 seconds
Flat
3. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Dairy Compacts
The Pasteurized Milk Ordinance and Code
Pooling
Midwest food manufactures
4. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
Casein
60
Psychrophilic and psychotrophic
Early spring and late fall
5. A cryoscopy is an important tool that test for __________ in milk.
Added water
10
Aged Gouda
Once or twice monthly
6. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers
Strip
Hydrometer
100000
An atrophied cell
7. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Malty
Increased
Hot and humid
48 - 72
8. The four major sensations are...?
West
Bitter - salt - sour - sweet
Not controlled by Federal Orders
Short hedge
9. _____ is the cause of the rancid flavor in milk.
Magnesium-Iron-Manganese-Copper
Careless handling
Extreme agitation of raw milk
Class I
10. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Leukocytes
100%
Penicillin
Butter
11. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Gallon
Milk lock
Butter-cheese
Imports of milk protein concentrates and casein
12. Milk meeting the highest sanitary requirements is known as Grade _____.
Sub-clinical
A
Foot-and-mouth disease exists
4 ounces of Cheddar or American cheese
13. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated
Butter
Penicillin
Temperature and time
The products made from it by milk processors
14. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?
Casein
Milk supplies one half the calcium
Agalactiae
Scientific - technical & economic progress
15. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
Alkaline cleaner in hot water
Blend
The Food and Drug Administration
Mold
16. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?
Handler
Australia
1000
4 ounces of Cheddar or American cheese
17. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
Mastitis
Shelf date
West
Milk testing and record keeping program for dairy cows
18. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...
Acidic detergent
Fluid milk products and cheese
Low-carbohydrates diets
Dairy farmers - through their cooperative association
19. Milk is the only source of __________ in nature.
1000
Increased bacterial count
Lactose
Listeria monocytogenes
20. The two most important diseases of cattle transmissible to man through milk are _______.
Increased
Tuberculosis and brucellosis
Foot-and-mouth disease exists
California - Oregon - and Washington
21. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
Blend
A
Freezing point
Once or twice monthly
22. About _______ of the calcium available in the food supply is provided by milk.
Once or twice monthly
75%
Lactose
Careless handling
23. The most prevalent off flavor of fluid milk is ______.
Feed
Federal Milk Marketing Order
Homogenization
Over $63000000
24. The two most important etlologic agents of mastitis are __________.
Streptococcus agaiactiae and Staphylococcus aureaus
Mailbox prices
Promotions & research
Mailbox prices
25. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Inhibited
Handler
3.25%
Prices paid milk producers
26. In the care and management of dairy cows - milking takes _____ percent of the labor.
Microorganisms
The Food and Drug Administration
55
Dairy Management - Inc.
27. The two most important etlologic agents of mastitis are __________.
Casein
Streptococcus agaiactiae and Staphylococcus aureaus
8.6
4 to 6
28. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
Milk testing and record keeping program for dairy cows
Brucellosis
10
Milk handlers
29. What does not promote metallic/oxidized off flavor in milk?
Vacuum
Hypochlorite sanitizer
Gallon
Psychrophilic and psychotrophic
30. The __________ test is used to detect if milk has been pasteurized properly.
Growth of bacteria in the milk
Promotions & research
Phosphatase
18000
31. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.
Grade A milk
Making sure equipment has been cleaned correctly
Coliform bacteria
Vacuum
32. What is the most popular type container used for fluid milk?
10
Determine whether mammary glands are inflamed
Plastic
Cwt
33. Which is a true statement concerning federal milk marketing orders?
2 to 5 cents
Public hearings are held so that all interested parties may present their views.
98
Psychrophilic and psychotrophic
34. Pasteurization was developed in _____ as a heat treatment to preserve food.
Milking too soon after calving
1890
48 hours at 32ºC
A large proportion of the human population is sensitive to antibiotics
35. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
Milk handlers
I
An atrophied cell
Sediment
36. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
100000
Streptococci
Milk handlers
76%
37. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.
Fluid milk and cream
Fluid milk products
Handler
Market stabilization
38. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
Sterilization
Germicidal teat dip
Grow
13
39. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.
Marketing coops
Distinct precipitate forms - but no gel
Dairy Export Incentive Program
750000
40. Which one of the following is not a cause of mastitis?
2-4
Staphylococcus dysgalactiae
Carbohydrate
1890
41. _____ is the process of killing all microorganisms.
Sediment
Sanitary restrictions on production are imposed on producers.
Sanitizers
Sterilization
42. Adulterants of milk that are detrimental to man's health are _____.
2 to 5 cents
Northeast dairy compact
Casein - Lactalbumin
Pesticides
43. The Babcock test is a rapid - simple and accurate test for...
Malty
Half-and-half
Fat content
Lactose
44. The milk becomes the property of the buyer once....
It is loaded into the transport truck on the farm
Cooperatives
19
Chicago Mercantile Exchange
45. Badly dented or damaged milker unit parts are caused by?
Careless handling
Lactose
13
Acidic detergent
46. The protein in a quart of milk is approximately equivalent to that in ________.
4 ounces of Cheddar or American cheese
Prices paid milk producers
Low-carbohydrates diets
The percentage of the population between 45-60 years of age
47. The most common off-flavor in milk is __________
Psychrotrophs
Class I
Sanitizers
Bacterial
48. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Lactose
Flavored milk
Feed
Each state
49. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
76%
I
Foot-and-mouth disease exists
Rancid
50. Each Federal Milk Marketing order is administered by a representative of the...
45
California - Oregon - and Washington
Vaccuumization
Secretary of Agriculture of the U.S.