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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 feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
Plastic
4 to 6
Oxidized
Riboflavin
2. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
Alkaline phosphatase
Milk testing and record keeping program for dairy cows
3.25%
Pituitary
3. What causes flavors in milk such as acid - high acid - or sour milk.
Milk fat content
50-50
Microorganisms
Phosphatase
4. What percentage of U.S. households buy fluid milk (on an annual basis)?
Raw to sanitized
Alkaline
98%
Dairy Export Incentive Program
5. _____ and _____ are the two main proteins in milk.
60
Lactic acid producing bacteria
Sub-clinical
Lactalbumin-casein
6. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Public hearings are held so that all interested parties may present their views.
Phosphatase
Alkaline phosphatase
Hydrometer
7. The largest percentage of the U.S. milk supply is utilized in the production of ______.
4 to 6
Third
76%
Cheese
8. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Phosphorous
Casein - Lactalbumin
Carbohydrate
Handlers
9. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Federal Milk Marketing Order
Alkaline cleaner in hot water
Fluid milk products and cheese
Cheese - nonfat dry milk - butter
10. The major cause of the salty flavor in milk is ___________.
90
The percentage of the population between 45-60 years of age
Mastitis
Milk handlers
11. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Microorganisms
Sour
. cream products - cottage cheese - and ice cream
Decreased
12. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.
Real California Cheese
Marketing coops
Clenbuterol
A
13. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
California - Oregon - and Washington
1000
Sanitary restrictions on production are imposed on producers.
Half-and-half
14. The cost of operating Federal orders is paid by ________.
Assessing milk handlers in the order
Sterilization
Tuberculosis and brucellosis
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
15. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.
Grade A milk
Salty
161ºF for 15 seconds
Milking too soon after calving
16. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
Homogenization
A large proportion of the human population is sensitive to antibiotics
Oxidized
Careless handling
17. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.
Plastic
4 to 6
3.25 percent milkfat and 8.25 percent solids-not-fat
Inhibited
18. _____ and _____ are the two main proteins in milk.
18000
Chlorine
Lactalbumin-casein
Iron-copper
19. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
1908
Tuberculosis and brucellosis
A
Dairy Management - Inc.
20. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Mastitis
Over $63000000
Streptococci
Leukocytes
21. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
West
Casein
Grow
Pituitary
22. 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.
$5.27
100000
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Public hearings are held so that all interested parties may present their views.
23. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
48 - 72
Hot and humid
Pendulous udders
Gallon
24. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
Breakfast
Homogenization
3.25%
13
25. The components of milk responsible for richness and sweetness - in this order are...
Milk fat and milk sugar
48 hours at 32ºC
Ultra-filtration
Leukocytes
26. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?
Bacterial
Feed
Midwest food manufactures
Milk supplies one half the calcium
27. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
Supermarkets
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Extreme agitation of raw milk
Milk handlers
28. Which is a true statement concerning federal milk marketing orders?
Lactose
Psychrotrophs
Ultra high temperatures
Public hearings are held so that all interested parties may present their views.
29. Lactose is the principal ________ in milk.
Increased bacterial count
Dairy Export Incentive Program
Aerobic
Carbohydrate
30. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.
Acidic detergent
Market stabilization
Marketing coops
13
31. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Alkaline
Ultra high temperatures
The percentage of the population between 45-60 years of age
32. The Mid-American International Agri-Trade Council assists _______
Inhibited
Assessing milk handlers in the order
Midwest food manufactures
98
33. The two main proteins in milk are ____ and ____.
98
Casein - Lactalbumin
Psychrotrophs
Cheese
34. 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?
Raw to sanitized
A large proportion of the human population is sensitive to antibiotics
Half-and-half
Short hedge
35. A cryoscopy is an important tool that test for __________ in milk.
Low-carbohydrates diets
Added water
18000
Sour
36. Quarters infected with mastitis tend to shed more _____ defending white blood cells.
Leukocytes
Psychrotropic
Phosphorous
The Food and Drug Administration
37. Milk contains all the known vitamins and is an especially good source of ___
Early spring and late fall
Riboflavin
Ultra high temperatures
90
38. The only mastitis pathogen using the mammary gland as its primary habitat is?
Class I
Dairy farmers
Agalactiae
NASS Cheddar cheese price survey
39. The protein in a quart of milk is approximately equivalent to that in ________.
Phosphatase
Centrifuge
Fat content
4 ounces of Cheddar or American cheese
40. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Streptococcus agaiactiae and Staphylococcus aureaus
Iron-copper
Chicago Mercantile Exchange
NASS Cheddar cheese price survey
41. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
Making sure equipment has been cleaned correctly
Grow
45
10
42. 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 ________.
Five
Mailbox prices
Sediment
Increased bacterial count
43. Milk covered by Federal milk marketing orders is __________.
Vacuum
Grade A
Cheese
Raw to sanitized
44. The protein in a quart of milk is approximately equivalent to that in ________.
Chicago Mercantile Exchange
Feed
Milking too soon after calving
4 ounces of Cheddar or American cheese
45. What causes flavors in milk such as acid - high acid - or sour milk.
11
Microorganisms
A
4 to 6
46. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...
Casein
More than doubled
Casein
A
47. Rules developed by the _____ are designed to protect the health and welfare of consumers.
Food and Drug Administration (FDA)
Public hearings are held so that all interested parties may present their views.
A higher price for non fat dry milk and a lower price for butter
Hot and humid
48. Dairy farmers can buy and sell dairy futures on what exchange?
Chicago Mercantile Exchange
Secretary of Agriculture of the U.S.
100000
Casein
49. What is the most popular size container used for fluid milk?
It is loaded into the transport truck on the farm
Pint
Promotions & research
Gallon
50. What is not a cause of coliform mastitis?
Milking too soon after calving
Class I
Flat
Dairy Management - Inc.