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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. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.
A higher price for non fat dry milk and a lower price for butter
Class I
Pint
Pooling
2. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
Mold
11
Pituitary
Use a bactericide for disinfecting the teats after milking
3. Under federal orders - dairy farmers receive their milk checks?
Profit margin
Once or twice monthly
Calcium
Riboflavin
4. The insufficient removal of milk from the milk collection system is called _____.
Pendulous udders
Fluid milk products
Milk lock
Chicago Mercantile Exchange
5. Milk is sold in units of _____ by the producer to the handler.
Short hedge
Cwt
Feeds consumed by the cow
Sub-clinical
6. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
Leukocytes
Flavored milk
29.8
Use a bactericide for disinfecting the teats after milking
7. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Low-carbohydrates diets
Fluid milk products
Freezing point
Butter-cheese
8. Continued low calcium intake may result in ______ in adults.
Osteoporosis
Strip
80%
Butter-cheese
9. A cryoscopy is an important tool that test for __________ in milk.
Casein
Class I
Added water
Pendulous udders
10. For the maximum intake of calcium - one should consume_______.
Aerobic
The Pasteurized Milk Ordinance and Code
Skim milk
Listeria monocytogenes
11. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
Cooperatives
Sterilization
Half-and-half
Pendulous udders
12. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
Secretary of Agriculture of the U.S.
76%
Chlorine
Marketing coops
13. Net profit after taxes divided by annual net sales is called ___________.
Phosphatase
Profit margin
Raw Fluid Milk
Plastic
14. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.
Osteoporosis
45
Sour
Half-and-half
15. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Each state
Streptococci
Dry the corn down as soon as possible
Germicidal teat dip
16. Under federal orders - dairy farmers receive their milk checks?
The percentage of the population between 45-60 years of age
Once or twice monthly
Mastitis
Mold
17. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.
90
Use a bactericide for disinfecting the teats after milking
Raw to sanitized
Grow
18. Federal milk marketing orders were established in _____.
1937
Phosphorous
Penicillin G
Short hedge
19. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Use a bactericide for disinfecting the teats after milking
Profit margin
California
The percentage of the population between 45-60 years of age
20. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
West
80%
Chlorine
Carbohydrate
21. Milk is a good source of all water soluble vitamins except for _____.
Ascorbic acid
Acid degree value
Plastic
3.25%
22. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.
Phosphorous
50-50
I
55
23. Whole milk contains _____ percent protein.
3.5-4.0
Pesticides
Promotions & research
Feeds consumed by the cow
24. A popular screening test for bulk blended milk that detects abnormal milk is the _____.
1890
Wisconsin mastitis test
Butter-cheese
13
25. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
A
Bitter - salt - sour - sweet
Vacuum
Homogenization
26. 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?
The Pasteurized Milk Ordinance and Code
98%
19
Real California Cheese
27. The largest percentage of the U.S. milk supply is utilized in the production of ______.
Rancid
Cheese
1.032
Pendulous udders
28. Federal Milk Marketing Orders are a mechanism for...
Assure consumers an adequate supply of pure - wholesome milk
2-4
Market stabilization
Grow
29. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
Strip
Early spring and late fall
Substitution of chocolate skim milk for whole milk
10
30. _____ is the process of killing all microorganisms.
Sterilization
California
Increased bacterial count
4 ounces of Cheddar or American cheese
31. What is the most popular type container used for fluid milk?
1890
Casein
Plastic
Mold
32. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Skim milk
Milk fat content
Casein
1000
33. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated
A
Temperature and time
Not controlled by Federal Orders
Calcium and phosphorus
34. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
Cheese - nonfat dry milk - butter
The Food and Drug Administration
Acidic detergent
Market stabilization
35. Fluid milk contains an average of _____ percent solids.
75%
13
Feed
Sub-clinical
36. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.
1908
Aerobic
Magnesium-Iron-Manganese-Copper
Profit margin
37. 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
Hydrometer
Inhibited
Lactose
38. In Federal order markets - milk sold for consumption in fluid form is in __________.
Not controlled by Federal Orders
Each state
Grow
Class I
39. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?
Market stabilization
Streak canal
Milk supplies one half the calcium
Five
40. 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.
Casein
3.5-4.0
Chicago Mercantile Exchange
Bacterial
41. A large portion of the population is sensitive to the antibiotic _____.
55
Penicillin
. cream products - cottage cheese - and ice cream
Cheese
42. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Producer settlement fund (equalization fund)
Cheese - nonfat dry milk - butter
Scientific - technical & economic progress
Raw Fluid Milk
43. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
55
Making sure equipment has been cleaned correctly
100%
National Milk Producers Federation
44. The antibiotic _____ gives sensitive reaction to a large proportion of the public.
National Milk Producers Federation
Bitter-quinine
Pendulous udders
Penicillin G
45. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
3.25 percent milkfat and 8.25 percent solids-not-fat
Fluid milk and cream
11
Psychrotropic
46. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.
Casein - Lactalbumin
45
48 hours at 32ºC
8.75
47. The major cause of the salty flavor in milk is ___________.
Real California Cheese
Osteoporosis
Mastitis
Freezing point
48. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
Milk lock
Short hedge
Making sure equipment has been cleaned correctly
11
49. The only mastitis pathogen using the mammary gland as its primary habitat is?
100000
Agalactiae
48 - 72
Short hedge
50. The only persons regulated by federal orders are _____.
Sterilization
Lactose
Handlers
98%
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