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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 predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Streptococci
Cream and milk fat
Feeds consumed by the cow
Early spring and late fall
2. Specific gravity of milk at 60ºF is __________.
An atrophied cell
Temperature and time
10
1.032
3. Which of the following is untrue concerning the federal milk marketing orders?
Determine whether mammary glands are inflamed
Fluid milk and cream
Producer settlement fund (equalization fund)
Sanitary restrictions on production are imposed on producers.
4. 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?
Cheese
Growth of bacteria in the milk
Northeast dairy compact
Foot-and-mouth disease exists
5. Which of the following is not a part of the establishment of a federal marketing order?
Assessing milk handlers in the order
Leukocytes
1000
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
6. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
Pint
Ultra high temperatures
75%
I
7. Fluid milk contains an average of _____ percent solids.
161ºF for 15 seconds
A large proportion of the human population is sensitive to antibiotics
Clenbuterol
13
8. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
18000
60
80%
1890
9. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
Imports of milk protein concentrates and casein
Cheese
Phosphorous
Early spring and late fall
10. __________ amino acids are commonly found in milk proteins - including the essential amino acids.
National Milk Producers Federation
Determine whether mammary glands are inflamed
19
60
11. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
Each state
3.5
Alkaline phosphatase
Coliform bacteria
12. What is not an important reason for a five day-seven degree shelf life test?
Alkaline phosphatase
60
It lowers variability among cartons of milk
A
13. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.
Vacuum
Fat content
Agriculture
Imports of milk protein concentrates and casein
14. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?
Dairy Export Incentive Program
Hydrometer
Casein
4 ounces of Cheddar or American cheese
15. The California mastitis test is done to...
Milk supplies one half the calcium
Determine whether mammary glands are inflamed
Handler
Raw to sanitized
16. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
60
The milk handlers
75%
1000
17. The insufficient removal of milk from the milk collection system is called _____.
Milk lock
Magnesium-Iron-Manganese-Copper
Chicago Mercantile Exchange
Alkaline phosphatase
18. Milk found in cows with a high somatic cell count would result in a decrease in __________.
Casein
29.8
Mastitis
8.6
19. Dairy farmers can buy and sell dairy futures on what exchange?
Increased
Chicago Mercantile Exchange
Butter-cheese
4 ounces of Cheddar or American cheese
20. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
Grade A
Strip cup
Coliform bacteria
Acidic detergent
21. Which of the following is considered a controversial pricing arrangement?
1.032
Decreased
Dairy Compacts
Ultra-filtration
22. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.
Strip cup
Psychrotrophs
1937
Strip
23. _______ indicates the percentage of milk used in each class.
Milk lock
Grade A
Blend
Midwest food manufactures
24. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
Sub-clinical
Cheese - nonfat dry milk - butter
Hot and humid
Fluid milk products and cheese
25. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.
Milkfat
More than doubled
4 ounces of Cheddar or American cheese
Pint
26. ___________ is a test for rancidity?
Casein
Assessing milk handlers in the order
Psychrotrophs
Acid degree value
27. 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.
Feed
Phosphatase
$5.27
Filled
28. Products eligible for the Dairy Export Incentive Program (DEIP).
Low-carbohydrates diets
Fluid milk products
Pendulous udders
Butter
29. A high acid flavor (sour) in milk is caused by ________.
Growth of bacteria in the milk
West
Third
Mastitis
30. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Streptococci
$5.27
Dairy farmers
3.25%
31. One gallon of milk weighs _____ pounds.
Leukocytes
55
50-50
8.6
32. The __________ test is used to detect if milk has been pasteurized properly.
Alkaline cleaner in hot water
Ultra-filtration
75%
Phosphatase
33. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Feeds consumed by the cow
Prices paid milk producers
1000
Cheese - nonfat dry milk - butter
34. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?
Hot and humid
Dairy farmers - through their cooperative association
Psychrotrophs
$5.27
35. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
Fluid milk products and cheese
2 to 5 cents
Clenbuterol
Blend
36. What vitamin was first discovered in milk fat and is important to eyesight?
Growth of bacteria in the milk
Food and Drug Administration (FDA)
Class I
A
37. Milk protein contains _____ of the essential amino acids and in appreciable amounts
100%
Cream and milk fat
Streptococcus agaiactiae and Staphylococcus aureaus
Bitter - salt - sour - sweet
38. Products eligible for the Dairy Export Incentive Program (DEIP).
Rancid
Butter
Profit margin
Dairy Compacts
39. Adulterants of milk that are detrimental to man's health are _____.
Pesticides
Milk handlers
Alkaline
Fluid milk products
40. Quality of grade A milk is...
Leukocytes
Milk fat and milk sugar
Not controlled by Federal Orders
Skim milk
41. The largest percentage of the U.S. milk supply is utilized in the production of ______.
It lowers variability among cartons of milk
Cheese
Alkaline phosphatase
Enhancing scientific opportunities for the European Dairy Industry.
42. The most prevalent off flavor of fluid milk is ______.
Feed
Ultra high temperatures
Ascorbic acid
Alkaline
43. The current supply & demand situation has which of the products from milk in short supply?
Aged Gouda
Raw to sanitized
Cream and milk fat
2-4
44. 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.
1890
Fluid milk and cream
Thermoduric
Chicago Mercantile Exchange
45. What percentage of U.S. households buy fluid milk (on an annual basis)?
98%
It is loaded into the transport truck on the farm
1890
8.6
46. Cow's milk contains _____ percent lactose
Acid degree value
Five
Acidic detergent
Grade A milk
47. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.
Dairy Export Incentive Program
Mold
The Pasteurized Milk Ordinance and Code
Germicidal teat dip
48. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
Dairy farmers - through their cooperative association
Casein
Aged Gouda
Milk testing and record keeping program for dairy cows
49. The Dairy Herd Improvement Association is a cooperative which provides_______.
Ascorbic acid
Milk testing and record keeping program for dairy cows
It lowers variability among cartons of milk
Streptococcus agaiactiae and Staphylococcus aureaus
50. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
A large proportion of the human population is sensitive to antibiotics
Dairy Compacts
Australia
Third