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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. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.
A higher price for non fat dry milk and a lower price for butter
The Food and Drug Administration
Homogenization
A
2. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
Short hedge
Milk handlers
Streak canal
Chicago Mercantile Exchange
3. What causes flavors in milk such as acid - high acid - or sour milk.
Pesticides
The percentage of the population between 45-60 years of age
Microorganisms
A
4. 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...
3.25%
Low-carbohydrates diets
An atrophied cell
Inhibited
5. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Each state
Breakfast
Cwt
Streptococci
6. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Profit margin
Butter-cheese
Substitution of chocolate skim milk for whole milk
7. Aflatoxins sometimes found in dairy foods are produced by what?
1937
Sanitizers
Alkaline cleaner in hot water
Mold
8. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Sediment
Lactose
Milk fat content
Low-carbohydrates diets
9. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
Half-and-half
Class I
60
Phosphorous
10. About _______ of the calcium available in the food supply is provided by milk.
750000
75%
Milk supplies one half the calcium
Increased
11. Each Federal Milk Marketing order is administered by a representative of the...
Fluid milk products
Secretary of Agriculture of the U.S.
Sanitizers
Milk fat and milk sugar
12. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
B. Determining one brand of milk from another
48 - 72
A large proportion of the human population is sensitive to antibiotics
Raw Fluid Milk
13. The main objection of dirt and milkstone on parts is _____.
Lactose
Increased bacterial count
90
8.6
14. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Food and Drug Administration (FDA)
Streptococcus agaiactiae and Staphylococcus aureaus
Feed
100%
15. Which of the following four primary taste sensations is correctly matched with the causal agent?
Bitter-quinine
Centrifuge
48 - 72
98%
16. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
Each state
Excessive agitation of warm raw milk
1908
80%
17. The antibiotic _____ gives sensitive reaction to a large proportion of the public.
Growth of bacteria in the milk
Alkaline cleaner in hot water
Dairy farmers
Penicillin G
18. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Alkaline cleaner in hot water
Lactic acid producing bacteria
Making sure equipment has been cleaned correctly
Alkaline phosphatase
19. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
Leukocytes
3.25%
75%
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
20. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?
Thermoduric
Real California Cheese
A large proportion of the human population is sensitive to antibiotics
Hypochlorite sanitizer
21. The two main proteins in milk are ____ and ____.
Casein - Lactalbumin
Substitution of chocolate skim milk for whole milk
I
Grade A milk
22. The off flavor most likely to be found in milk that has not been cooled properly is...
Low-carbohydrates diets
Sour
Bacterial
NASS Cheddar cheese price survey
23. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
Filled
Increased bacterial count
Salty
Profit margin
24. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
Feed
Half-and-half
Dairy Management - Inc.
18000
25. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.
Midwest food manufactures
3.25 percent milkfat and 8.25 percent solids-not-fat
Strip cup
Germicidal teat dip
26. A cryoscopy is an important tool that test for __________ in milk.
Phosphatase
Listeria monocytogenes
Added water
Calcium
27. The pasteurized Milk Ordinance regulates what?
Grade A milk
Distinct precipitate forms - but no gel
100000
Streptococci
28. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
161ºF for 15 seconds
Dairy Management - Inc.
Feeds consumed by the cow
Dairy Export Incentive Program
29. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Cheese - nonfat dry milk - butter
29.8
Class I
Butter
30. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
1890
Use a bactericide for disinfecting the teats after milking
Salty
98
31. The Mid-American International Agri-Trade Council assists _______
Ascorbic acid
75%
Temperature and time
Midwest food manufactures
32. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Lactic acid producing bacteria
55
Ultra high temperatures
60
33. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Flavored milk
Handler
Extreme agitation of raw milk
48 hours at 32ºC
34. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
Use a bactericide for disinfecting the teats after milking
Each state
Making sure equipment has been cleaned correctly
Grade A
35. To remove fat from milking equipment use...
Blend
161ºF for 15 seconds
Microorganisms
Alkaline cleaner in hot water
36. __________ amino acids are commonly found in milk proteins - including the essential amino acids.
19
Acidic detergent
60
Magnesium-Iron-Manganese-Copper
37. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Casein
Hypochlorite sanitizer
Feed
29.8
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.
Penicillin
Fluid milk and cream
Ultra-filtration
Substitution of chocolate skim milk for whole milk
39. The milk becomes the property of the buyer once....
Profit margin
Milking too soon after calving
Lactose
It is loaded into the transport truck on the farm
40. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
Aerobic
West
Fluid milk products
Lactic acid producing bacteria
41. 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
Added water
100000
Careless handling
Each state
42. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
Half-and-half
Streak canal
Flavored milk
Excessive agitation of warm raw milk
43. Milk is used most often at?
13
Calcium and phosphorus
A large proportion of the human population is sensitive to antibiotics
Breakfast
44. The four major sensations are...?
50-50
The milk handlers
Bitter - salt - sour - sweet
It lowers variability among cartons of milk
45. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.
55
3.5-4.0
Assure consumers an adequate supply of pure - wholesome milk
Chicago Mercantile Exchange
46. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
98%
Over $63000000
Handler
Milk fat content
47. The most prevalent off flavor of fluid milk is ______.
2 to 5 cents
Microorganisms
Feed
Temperature and time
48. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
13
Public hearings are held so that all interested parties may present their views.
Alkaline
1908
49. What does not promote metallic/oxidized off flavor in milk?
Psychrotrophs
Pint
Increased bacterial count
Hypochlorite sanitizer
50. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
55
Milk handlers
Coliform bacteria
Bitter - salt - sour - sweet