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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. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Dairy Management - Inc.
18000
Blend
Vacuum
2. Bacteria that survive specific heat treatment are said to be _____.
Public hearings are held so that all interested parties may present their views.
Thermoduric
48 - 72
California - Oregon - and Washington
3. The most common off-flavor in milk is __________
Sanitizers
Provide marketing power for dairy farmers
13
98%
4. _______ indicates the percentage of milk used in each class.
Payment made to milk producers for milk
100000
Blend
Substitution of chocolate skim milk for whole milk
5. Federal milk marketing orders were established in _____.
Calcium and phosphorus
1937
Five
Half-and-half
6. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.
Pituitary
75%
Listeria monocytogenes
1.032
7. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.
Microorganisms
Butter
Strip
2-4
8. A milk gland that is destroyed because of mastitis is called _____.
Sanitary restrictions on production are imposed on producers.
An atrophied cell
Strip cup
Butter
9. Federal Milk Marketing Orders are a mechanism for...
98%
Supermarkets
Market stabilization
Secretary of Agriculture of the U.S.
10. Milk with low total solids will produce what off-flavor?
A higher price for non fat dry milk and a lower price for butter
Use a bactericide for disinfecting the teats after milking
Flat
Promotions & research
11. Which group of flavors cannot be detected by odor?
Bitter - salty
Milk fat and milk sugar
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Hydrometer
12. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.
Breakfast
Pint
3.5-4.0
The percentage of the population between 45-60 years of age
13. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.
Phosphatase
1908
48 hours at 32ºC
Ultra high temperatures
14. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?
Sediment
Foot-and-mouth disease exists
8.6
Federal Milk Marketing Order
15. The insufficient removal of milk from the milk collection system is called _____.
4 to 6
Milk lock
Streak canal
Agalactiae
16. What causes flavors in milk such as acid - high acid - or sour milk.
California
Microorganisms
West
Excessive agitation of warm raw milk
17. What is the most popular type container used for fluid milk?
Plastic
Streptococcus agaiactiae and Staphylococcus aureaus
Agalactiae
. cream products - cottage cheese - and ice cream
18. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.
Dry the corn down as soon as possible
Chicago Mercantile Exchange
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Acid degree value
19. Which of the following is not a part of the establishment of a federal marketing order?
Feed
Grade A milk
Strip
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
20. The major cause of the salty flavor in milk is ___________.
Chicago Mercantile Exchange
750000
Milk fat content
Mastitis
21. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
1.032
Bacterial
750000
Osteoporosis
22. Cow's milk contains _____ percent lactose
Five
Cheese
Making sure equipment has been cleaned correctly
Penicillin G
23. What directly influence(s) the total supply of milk?
Milk fat and milk sugar
Streptococci
Rancid
Prices paid milk producers
24. The International Dairy Federation (IDF) mission is to promote ______________.
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Each state
Scientific - technical & economic progress
Streptococci
25. Milk used for _____ is Class I Milk.
Skim milk
Fluid milk products
Bitter - salt - sour - sweet
Dairy farmers - through their cooperative association
26. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
Grade A milk
Food and Drug Administration (FDA)
West
19
27. The milk fat differential used in paying for raw milk is...
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Strip cup
Blend
Excessive agitation of warm raw milk
28. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
Wisconsin mastitis test
Brucellosis
Promotions & research
11
29. The most prevalent off flavor of fluid milk is ______.
Blend
Feed
Inhibited
Raw Fluid Milk
30. The form of mastitis that is hidden from sight is known as _______
Sub-clinical
Plastic
80%
Public hearings are held so that all interested parties may present their views.
31. The primary factors influencing per capita cheese demand does not include?
48 - 72
Salty
The percentage of the population between 45-60 years of age
NASS Cheddar cheese price survey
32. Milk is used most often at?
Casein
Breakfast
Assure consumers an adequate supply of pure - wholesome milk
Blend
33. The major cause of mastitis infections are _____ infections
Foot-and-mouth disease exists
Bacterial
Tuberculosis and brucellosis
Mold
34. What directly influence(s) the total supply of milk?
Prices paid milk producers
8.75
8.6
Distinct precipitate forms - but no gel
35. The cost of operating Federal orders is paid by ________.
Fluid milk products
Assessing milk handlers in the order
Milk handlers
Centrifuge
36. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Inhibited
Phosphorous
Sediment
55
37. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?
11
Cwt
Pendulous udders
Grow
38. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.
Cheese
Extreme agitation of raw milk
California
Midwest food manufactures
39. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?
Magnesium-Iron-Manganese-Copper
Grade A
161ºF for 15 seconds
NASS Cheddar cheese price survey
40. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.
Not controlled by Federal Orders
Flat
Raw Fluid Milk
NASS Cheddar cheese price survey
41. The four major sensations are...?
Pooling
Fluid milk and cream
Dairy farmers - through their cooperative association
Bitter - salt - sour - sweet
42. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?
Strip cup
Cheese
Substitution of chocolate skim milk for whole milk
11
43. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
Grow
Not controlled by Federal Orders
3.25%
More than doubled
44. To remove fat from milking equipment use...
Bitter-quinine
Alkaline cleaner in hot water
Producer settlement fund (equalization fund)
Sterilization
45. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
Penicillin G
Milk supplies one half the calcium
Chlorine
Sub-clinical
46. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.
Substitution of chocolate skim milk for whole milk
48 hours at 32ºC
Australia
Wisconsin mastitis test
47. A cryoscopy is an important tool that test for __________ in milk.
Dairy farmers
Fluid milk and cream
Feed
Added water
48. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization
Alkaline phosphatase
Iron-copper
Dairy farmers - through their cooperative association
Sanitizers
49. To remove fat from milking equipment use...
8.6
Alkaline phosphatase
Alkaline cleaner in hot water
98%
50. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
The products made from it by milk processors
Grade A
Casein
Psychrotrophs