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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 with low total solids will produce what off-flavor?
Tuberculosis and brucellosis
Flat
Class I
48 hours at 32ºC
2. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Bacterial
$5.27
Milk handlers
Over $63000000
3. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.
More than doubled
Assessing milk handlers in the order
Pituitary
Malty
4. 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
Lactose
10
Dairy farmers - through their cooperative association
5. The most common off-flavor in milk is __________
Sanitizers
Rancid
Lactose
8.6
6. The main objection of dirt and milkstone on parts is _____.
Making sure equipment has been cleaned correctly
Grade A milk
Increased bacterial count
The percentage of the population between 45-60 years of age
7. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
A
8.75
Tuberculosis and brucellosis
Alkaline
8. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
Early spring and late fall
Determine whether mammary glands are inflamed
Carbohydrate
Half-and-half
9. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Decreased
48 hours at 32ºC
Lactic acid producing bacteria
It is loaded into the transport truck on the farm
10. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
Secretary of Agriculture of the U.S.
Dairy farmers - through their cooperative association
19
Aged Gouda
11. Which of the following four primary taste sensations is correctly matched with the causal agent?
Provide marketing power for dairy farmers
Malty
4 to 6
Bitter-quinine
12. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
13
Prices paid milk producers
Lactalbumin-casein
. cream products - cottage cheese - and ice cream
13. The U.S. Dairy Export Council (USDEC) was created by ___________.
Third
Lactose
Dairy Management - Inc.
Centrifuge
14. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
Dairy Export Incentive Program
Staphylococcus dysgalactiae
Agriculture
Shelf date
15. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
76%
Filled
Sterilization
Iron-copper
16. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
Blend
Freezing point
750000
Careless handling
17. Each Federal Milk Marketing order is administered by a representative of the...
Secretary of Agriculture of the U.S.
Cream and milk fat
Mold
90
18. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
18000
Temperature and time
Provide marketing power for dairy farmers
Feed
19. The primary factors influencing per capita cheese demand does not include?
3.25 percent milkfat and 8.25 percent solids-not-fat
The percentage of the population between 45-60 years of age
Real California Cheese
Dairy Compacts
20. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Flat
Sanitizers
Ultra high temperatures
Feed
21. Fluid milk contains an average of _____ percent solids.
Flavored milk
Enhancing scientific opportunities for the European Dairy Industry.
13
The milk handlers
22. The two main proteins in milk are ____ and ____.
Casein - Lactalbumin
Increased
Centrifuge
100000
23. Milk producers have formed _____ to gain bargaining power.
80%
Fat content
Cooperatives
The percentage of the population between 45-60 years of age
24. Class II manufactured dairy products are used in soft manufactured products such as?
Phosphorous
Decreased
. cream products - cottage cheese - and ice cream
100%
25. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.
Sanitizers
Pint
Thermoduric
Lactic acid producing bacteria
26. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
Cooperatives
Strip
NASS Cheddar cheese price survey
Acidic detergent
27. The Babcock test is a rapid - simple and accurate test for...
Use a bactericide for disinfecting the teats after milking
Fat content
Marketing coops
Staphylococcus dysgalactiae
28. The Dairy Herd Improvement Association is a cooperative which provides_______.
Mastitis
Milk testing and record keeping program for dairy cows
48 - 72
B. Determining one brand of milk from another
29. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
The Food and Drug Administration
48 - 72
2-4
Milk handlers
30. 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.
Pint
Milk fat content
Calcium and phosphorus
Agriculture
31. Bacteria that survive specific heat treatment are said to be _____.
Cheese
Thermoduric
4 ounces of Cheddar or American cheese
Leukocytes
32. A cryoscopy is an important tool that test for __________ in milk.
3.25 percent milkfat and 8.25 percent solids-not-fat
Feeds consumed by the cow
Wisconsin mastitis test
Added water
33. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?
California - Oregon - and Washington
Magnesium-Iron-Manganese-Copper
Chlorine
NASS Cheddar cheese price survey
34. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
Bitter-quinine
Decreased
48 - 72
19
35. 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 _______.
Penicillin
2-4
Raw Fluid Milk
More than doubled
36. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Milk fat content
Careless handling
Fat content
100000
37. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
100000
Calcium
Early spring and late fall
Calcium
38. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Marketing coops
A large proportion of the human population is sensitive to antibiotics
Butter-cheese
Raw to sanitized
39. A system of fairly distributing payment among producers in a Federal Milk Market is called...
3.25%
Alkaline phosphatase
Half-and-half
Pooling
40. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization
Mailbox prices
Dairy Management - Inc.
Alkaline phosphatase
4 to 6
41. 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.
Half-and-half
45
Germicidal teat dip
Prices paid milk producers
42. In the care and management of dairy cows - milking takes _____ percent of the labor.
Sour
Half-and-half
55
Ultra-filtration
43. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.
Producer settlement fund (equalization fund)
Milk fat content
A
Hypochlorite sanitizer
44. 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
Sediment
Real California Cheese
Rancid
45. Pasteurization was developed in _____ as a heat treatment to preserve food.
Flat
Secretary of Agriculture of the U.S.
1890
Handler
46. The antibiotic _____ gives sensitive reaction to a large proportion of the public.
Real California Cheese
Not controlled by Federal Orders
Food and Drug Administration (FDA)
Penicillin G
47. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
Milk fat and milk sugar
80%
3.5
Bitter - salt - sour - sweet
48. _____ and _____ are the two main proteins in milk.
Not controlled by Federal Orders
Centrifuge
Lactalbumin-casein
Lactic acid producing bacteria
49. The protein in a quart of milk is approximately equivalent to that in ________.
Thermoduric
4 ounces of Cheddar or American cheese
29.8
Added water
50. 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.
Blend
Malty
Chicago Mercantile Exchange
Phosphatase