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Dairy Foods Industry
Start Test
Study First
Subjects
:
industries
,
dairy
Instructions:
Answer 50 questions in 15 minutes.
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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. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?
Milk supplies one half the calcium
Dairy Compacts
A
1890
2. The only mastitis pathogen using the mammary gland as its primary habitat is?
Producer settlement fund (equalization fund)
Half-and-half
Agalactiae
3.25%
3. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
Grade A
Staphylococcus dysgalactiae
Casein
48 - 72
4. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Iron-copper
Provide marketing power for dairy farmers
Dairy farmers - through their cooperative association
98
5. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.
Acid degree value
Marketing coops
90
Class I
6. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
Handler
48 - 72
4 to 6
Foot-and-mouth disease exists
7. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.
Increased
55
Profit margin
Inhibited
8. The major cause of the salty flavor in milk is ___________.
Scientific - technical & economic progress
Foot-and-mouth disease exists
Malty
Mastitis
9. Milk used for _____ is Class I Milk.
Psychrotrophs
Lactic acid producing bacteria
Fluid milk products
10
10. The two main proteins in milk are ____ and ____.
Lactalbumin-casein
Tuberculosis and brucellosis
Use a bactericide for disinfecting the teats after milking
Casein - Lactalbumin
11. 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
100000
Malty
76%
Bitter - salty
12. The pasteurized Milk Ordinance regulates what?
50-50
Grade A milk
Lactose
Ultra-filtration
13. Specific gravity of milk at 60ºF is __________.
Fat content
1.032
Lactic acid producing bacteria
Cheese - nonfat dry milk - butter
14. What is not an important reason for a five day-seven degree shelf life test?
Osteoporosis
More than doubled
It lowers variability among cartons of milk
Promotions & research
15. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Hydrometer
Supermarkets
Federal Milk Marketing Order
Milk fat and milk sugar
16. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Sediment
Penicillin G
Dairy Export Incentive Program
Supermarkets
17. Which of the following is untrue concerning the federal milk marketing orders?
Marketing coops
Sanitary restrictions on production are imposed on producers.
Marketing coops
Lactalbumin-casein
18. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Feed
Short hedge
Sour
Streptococci
19. The protein in a quart of milk is approximately equivalent to that in ________.
An atrophied cell
1908
4 ounces of Cheddar or American cheese
Hypochlorite sanitizer
20. Quality of grade A milk is...
Not controlled by Federal Orders
A
Chlorine
Strip cup
21. Pasteurization was developed in _____ as a heat treatment to preserve food.
1937
Fluid milk products
Raw Fluid Milk
1890
22. In the care and management of dairy cows - milking takes _____ percent of the labor.
Ascorbic acid
Aged Gouda
Added water
55
23. A high acid flavor (sour) in milk is caused by ________.
Milk lock
3.25 percent milkfat and 8.25 percent solids-not-fat
100000
Growth of bacteria in the milk
24. Milk supplies more than 70% of which vital component of the American diet?
. cream products - cottage cheese - and ice cream
. cream products - cottage cheese - and ice cream
Fluid milk products
Calcium
25. 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?
Feeds consumed by the cow
Alkaline
Fluid milk products
National Milk Producers Federation
26. The milk fat differential used in paying for raw milk is...
Fluid milk and cream
98%
Rancid
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
27. About _______ of the calcium available in the food supply is provided by milk.
75%
West
Cheese
Bitter - salt - sour - sweet
28. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?
29.8
Excessive agitation of warm raw milk
National Milk Producers Federation
Chlorine
29. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.
Salty
Strip
10
Streptococci
30. Adulterants of milk that are detrimental to man's health are _____.
Casein
Decreased
Pesticides
Scientific - technical & economic progress
31. Federal Milk Marketing Orders provide or describe...
Milk fat and milk sugar
Milk supplies one half the calcium
Filled
Payment made to milk producers for milk
32. _____ and _____ are the two main proteins in milk.
B. Determining one brand of milk from another
Clenbuterol
3.5-4.0
Lactalbumin-casein
33. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Each state
Filled
Raw to sanitized
Over $63000000
34. 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 ________.
Inhibited
Sanitary restrictions on production are imposed on producers.
98%
Mailbox prices
35. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
98
Dairy farmers
A higher price for non fat dry milk and a lower price for butter
Alkaline phosphatase
36. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
Aged Gouda
Not controlled by Federal Orders
Once or twice monthly
California
37. The major cause of the salty flavor in milk is ___________.
Mastitis
Lactalbumin-casein
Bitter - salt - sour - sweet
Butter-cheese
38. 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.
29.8
98
Handler
Fluid milk and cream
39. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?
A large proportion of the human population is sensitive to antibiotics
Excessive agitation of warm raw milk
A higher price for non fat dry milk and a lower price for butter
Class I
40. A cryoscopy is an important tool that test for __________ in milk.
Added water
It is loaded into the transport truck on the farm
Hypochlorite sanitizer
Determine whether mammary glands are inflamed
41. Class II manufactured dairy products are used in soft manufactured products such as?
. cream products - cottage cheese - and ice cream
Vacuum
Dairy Export Incentive Program
The percentage of the population between 45-60 years of age
42. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Salty
Use a bactericide for disinfecting the teats after milking
A
Determine whether mammary glands are inflamed
43. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Pint
50-50
Chicago Mercantile Exchange
Each state
44. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Psychrotrophs
Aged Gouda
Making sure equipment has been cleaned correctly
45. Milk provides _____and_____ in approximately the same ratio as found in bone.
3.25 percent milkfat and 8.25 percent solids-not-fat
Sterilization
The milk handlers
Calcium and phosphorus
46. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.
Acidic detergent
Grow
Chicago Mercantile Exchange
8.75
47. The main objection of dirt and milkstone on parts is _____.
Not controlled by Federal Orders
Casein
Increased bacterial count
Third
48. For the maximum intake of calcium - one should consume_______.
Skim milk
Sanitary restrictions on production are imposed on producers.
Acid degree value
Market stabilization
49. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
4 to 6
Penicillin G
Flat
The products made from it by milk processors
50. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
Cheese - nonfat dry milk - butter
Hot and humid
3.5
Streptococcus agaiactiae and Staphylococcus aureaus
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