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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. Milk covered by Federal milk marketing orders is __________.
It lowers variability among cartons of milk
Temperature and time
Substitution of chocolate skim milk for whole milk
Grade A
2. 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 ____________.
Agalactiae
California
Excessive agitation of warm raw milk
Milk lock
3. Milk meeting the highest sanitary requirements is known as Grade _____.
A
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Milkfat
100000
4. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
Producer settlement fund (equalization fund)
A
Filled
Hydrometer
5. Which one of the following is not a cause of mastitis?
Ascorbic acid
Raw Fluid Milk
Staphylococcus dysgalactiae
Use a bactericide for disinfecting the teats after milking
6. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
Calcium and phosphorus
3.5
Blend
Fluid milk products
7. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
4 to 6
Prices paid milk producers
Hydrometer
Mailbox prices
8. What will best control contagious mastitis?
Distinct precipitate forms - but no gel
60
Germicidal teat dip
Supermarkets
9. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
Feeds consumed by the cow
Cream and milk fat
Rancid
Shelf date
10. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
Casein - Lactalbumin
100000
Milk lock
Butter-cheese
11. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.
Alkaline phosphatase
Vaccuumization
Strip cup
Mastitis
12. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Vacuum
The products made from it by milk processors
Increased
NASS Cheddar cheese price survey
13. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.
Milkfat
I
Mailbox prices
Feed
14. Federal milk marketing orders were established in _____.
The Pasteurized Milk Ordinance and Code
Australia
1937
Casein
15. Fluid milk contains an average of _____ percent solids.
13
Germicidal teat dip
60
Milk handlers
16. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Gallon
76%
Use a bactericide for disinfecting the teats after milking
Sanitary restrictions on production are imposed on producers.
17. _____ is the cause of the rancid flavor in milk.
Extreme agitation of raw milk
Chicago Mercantile Exchange
Added water
Dairy Export Incentive Program
18. Milk is used most often at?
Breakfast
B. Determining one brand of milk from another
11
Grade A milk
19. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
Casein - Lactalbumin
Streak canal
Plastic
Dairy farmers
20. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
2 to 5 cents
A
13
Midwest food manufactures
21. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
Fluid milk products
10
Clenbuterol
Inhibited
22. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?
Sediment
Vacuum
Casein
Psychrotrophs
23. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Rancid
Dairy farmers
Leukocytes
Oxidized
24. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
California - Oregon - and Washington
Profit margin
Feed
100000
25. What directly influence(s) the total supply of milk?
Butter
Prices paid milk producers
Leukocytes
Alkaline
26. Fluid milk contains an average of _____ percent solids.
Iron-copper
Aged Gouda
Clenbuterol
13
27. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
Streak canal
Casein
Gallon
48 - 72
28. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Butter-cheese
Public hearings are held so that all interested parties may present their views.
Scientific - technical & economic progress
Cheese
29. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
I
Agriculture
Ultra high temperatures
Mold
30. The main objection of dirt and milkstone on parts is _____.
Blend
Increased bacterial count
Ultra-filtration
Penicillin
31. The major cause of mastitis infections are _____ infections
Assure consumers an adequate supply of pure - wholesome milk
Feed
Bacterial
1937
32. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
Listeria monocytogenes
Lactose
3.5
Filled
33. At the present time - most milk is sold through...
3.25 percent milkfat and 8.25 percent solids-not-fat
Supermarkets
Agalactiae
1000
34. 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?
Increased bacterial count
Cheese
98%
1890
35. Federal Milk Marketing Orders provide or describe...
Butter-cheese
Coliform bacteria
Payment made to milk producers for milk
Malty
36. Milk contains all the known vitamins and is an especially good source of ___
Sanitary restrictions on production are imposed on producers.
Each state
Riboflavin
Bitter - salty
37. The major cause of the salty flavor in milk is ___________.
Australia
Ultra-filtration
An atrophied cell
Mastitis
38. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Chlorine
Streptococci
Temperature and time
Streptococcus agaiactiae and Staphylococcus aureaus
39. The only persons regulated by federal orders are _____.
Aerobic
Milk lock
Handlers
Aged Gouda
40. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
Handler
Flavored milk
Use a bactericide for disinfecting the teats after milking
Ascorbic acid
41. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
Aged Gouda
Sub-clinical
Hypochlorite sanitizer
Milk handlers
42. Milk with low total solids will produce what off-flavor?
1890
Flat
Dry the corn down as soon as possible
Class I
43. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.
Mailbox prices
Mold
98%
Assure consumers an adequate supply of pure - wholesome milk
44. Milk is a good source of all water soluble vitamins except for _____.
Ascorbic acid
Not controlled by Federal Orders
Fluid milk products
Lactic acid producing bacteria
45. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Marketing coops
Increased
Milking too soon after calving
50-50
46. Lactose is the principal ________ in milk.
Carbohydrate
Phosphatase
8.6
Penicillin
47. Federal Milk Marketing Orders are a mechanism for...
Market stabilization
76%
A
3.25 percent milkfat and 8.25 percent solids-not-fat
48. Milk found in cows with a high somatic cell count would result in a decrease in __________.
Making sure equipment has been cleaned correctly
Casein
Staphylococcus dysgalactiae
Leukocytes
49. Quality of grade A milk is...
Careless handling
Assessing milk handlers in the order
Filled
Not controlled by Federal Orders
50. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
Phosphorous
Cream and milk fat
Pesticides
Substitution of chocolate skim milk for whole milk