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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 milk In what class receives the highest price in the market?
48 hours at 32ºC
Public hearings are held so that all interested parties may present their views.
Bitter - salt - sour - sweet
Class I
2. 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...
Secretary of Agriculture of the U.S.
Dairy farmers
Low-carbohydrates diets
Lactose
3. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.
48 hours at 32ºC
Calcium and phosphorus
Oxidized
Decreased
4. 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
13
1890
Calcium
5. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
California
Cheese - nonfat dry milk - butter
Staphylococcus dysgalactiae
Making sure equipment has been cleaned correctly
6. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?
Calcium and phosphorus
California - Oregon - and Washington
A higher price for non fat dry milk and a lower price for butter
Raw to sanitized
7. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
Bitter-quinine
Blend
Breakfast
Malty
8. Federal Milk Marketing Orders provide or describe...
Payment made to milk producers for milk
8.75
A higher price for non fat dry milk and a lower price for butter
Added water
9. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
Hot and humid
Casein
Feeds consumed by the cow
Malty
10. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?
Early spring and late fall
Prices paid milk producers
Streak canal
Pendulous udders
11. Which one of the following is not a cause of mastitis?
Staphylococcus dysgalactiae
Secretary of Agriculture of the U.S.
50-50
Provide marketing power for dairy farmers
12. What is the most popular type container used for fluid milk?
Plastic
Chlorine
1890
Low-carbohydrates diets
13. _____ and _____ are the two main proteins in milk.
Acidic detergent
Casein
Acid degree value
Lactalbumin-casein
14. What is not an important reason for a five day-seven degree shelf life test?
100000
Coliform bacteria
It lowers variability among cartons of milk
Clenbuterol
15. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
11
3.25 percent milkfat and 8.25 percent solids-not-fat
Over $63000000
Excessive agitation of warm raw milk
16. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.
Rancid
60
Coliform bacteria
Fluid milk and cream
17. One objective of a federal order is to _______________
Phosphatase
3.5-4.0
Assure consumers an adequate supply of pure - wholesome milk
Secretary of Agriculture of the U.S.
18. ___________ is a test for rancidity?
8.6
Acid degree value
Raw to sanitized
29.8
19. Which of the following four primary taste sensations is correctly matched with the causal agent?
Ultra-filtration
Early spring and late fall
Bitter-quinine
161ºF for 15 seconds
20. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Pesticides
Milk fat and milk sugar
Vacuum
Making sure equipment has been cleaned correctly
21. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
Milk lock
Substitution of chocolate skim milk for whole milk
48 hours at 32ºC
Psychrotropic
22. About _______ of the calcium available in the food supply is provided by milk.
4 to 6
Agriculture
75%
A
23. The largest percentage of the U.S. milk supply is utilized in the production of ______.
Raw Fluid Milk
Chicago Mercantile Exchange
Dairy farmers - through their cooperative association
Cheese
24. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.
Real California Cheese
8.75
Substitution of chocolate skim milk for whole milk
Cheese - nonfat dry milk - butter
25. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
Shelf date
Not controlled by Federal Orders
50-50
Lactose
26. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
55
100000
West
Enhancing scientific opportunities for the European Dairy Industry.
27. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Breakfast
Milk lock
Feed
Phosphorous
28. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
3.5
2-4
The percentage of the population between 45-60 years of age
60
29. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Sterilization
8.75
Decreased
Third
30. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Each state
Feed
Market stabilization
Listeria monocytogenes
31. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off
Third
Use a bactericide for disinfecting the teats after milking
A
3.25%
32. What does not promote metallic/oxidized off flavor in milk?
Bitter - salt - sour - sweet
60
Hypochlorite sanitizer
Agalactiae
33. The two most important etlologic agents of mastitis are __________.
Cheese
Feed
Streptococcus agaiactiae and Staphylococcus aureaus
Dairy farmers - through their cooperative association
34. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Handlers
60
Pooling
Casein - Lactalbumin
35. The Dairy Herd Improvement Association is a cooperative which provides_______.
Milk testing and record keeping program for dairy cows
Marketing coops
Pint
More than doubled
36. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Casein
Gallon
Rancid
Early spring and late fall
37. Class II manufactured dairy products are used in soft manufactured products such as?
. cream products - cottage cheese - and ice cream
Phosphatase
Over $63000000
I
38. ________ 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.
Streptococcus agaiactiae and Staphylococcus aureaus
50-50
Iron-copper
Vaccuumization
39. What causes flavors in milk such as acid - high acid - or sour milk.
Microorganisms
Not controlled by Federal Orders
Market stabilization
Low-carbohydrates diets
40. Fluid milk contains an average of _____ percent solids.
Handlers
13
. cream products - cottage cheese - and ice cream
Sanitary restrictions on production are imposed on producers.
41. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Enhancing scientific opportunities for the European Dairy Industry.
50-50
Sanitizers
Use a bactericide for disinfecting the teats after milking
42. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
Oxidized
Casein
Osteoporosis
Inhibited
43. The two most important diseases of cattle transmissible to man through milk are _______.
Milk handlers
Assure consumers an adequate supply of pure - wholesome milk
Tuberculosis and brucellosis
Handlers
44. The Babcock test is a rapid - simple and accurate test for...
Fat content
Class I
Assessing milk handlers in the order
Feeds consumed by the cow
45. A popular screening test for bulk blended milk that detects abnormal milk is the _____.
Lactose
Wisconsin mastitis test
100000
Dairy Export Incentive Program
46. Which group of flavors cannot be detected by odor?
8.6
Mastitis
Milk supplies one half the calcium
Bitter - salty
47. Milk with low total solids will produce what off-flavor?
Chlorine
Flat
Class I
Penicillin
48. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
Feed
Gallon
Milk handlers
Food and Drug Administration (FDA)
49. The major cause of mastitis infections are _____ infections
Acidic detergent
Bacterial
Skim milk
The Pasteurized Milk Ordinance and Code
50. The cost of operating Federal orders is paid by ________.
Scientific - technical & economic progress
California
1937
Assessing milk handlers in the order