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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. Rules developed by the _____ are designed to protect the health and welfare of consumers.
4 ounces of Cheddar or American cheese
Assessing milk handlers in the order
Food and Drug Administration (FDA)
2 to 5 cents
2. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Aged Gouda
Sediment
Hydrometer
Magnesium-Iron-Manganese-Copper
3. The major cause of the salty flavor in milk is ___________.
Hydrometer
Lactic acid producing bacteria
Butter
Mastitis
4. A milk gland that is destroyed because of mastitis is called _____.
The milk handlers
Alkaline cleaner in hot water
An atrophied cell
Assure consumers an adequate supply of pure - wholesome milk
5. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.
An atrophied cell
1000
Breakfast
Dairy Management - Inc.
6. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
Cream and milk fat
2 to 5 cents
Milk fat and milk sugar
Sanitizers
7. 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
Ultra-filtration
Milk supplies one half the calcium
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Temperature and time
8. 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 _______.
Gallon
Promotions & research
100%
Raw Fluid Milk
9. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.
Market stabilization
Decreased
Thermoduric
Marketing coops
10. The process of concentrating milk currently being used on the farm is called _________
Calcium
Ultra-filtration
Psychrotropic
Extreme agitation of raw milk
11. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
A higher price for non fat dry milk and a lower price for butter
Iron-copper
Not controlled by Federal Orders
Clenbuterol
12. The U.S. Dairy Export Council (USDEC) was created by ___________.
100%
Grow
Dairy Management - Inc.
Cream and milk fat
13. 1. Operating cost of Federal orders are paid by ______.
The milk handlers
Supermarkets
Coliform bacteria
Short hedge
14. One objective of a federal order is to _______________
Milk fat and milk sugar
Grade A
3.25 percent milkfat and 8.25 percent solids-not-fat
Assure consumers an adequate supply of pure - wholesome milk
15. The off flavor most likely to be found in milk that has not been cooled properly is...
Sour
An atrophied cell
Skim milk
Iron-copper
16. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.
1000
Bitter - salty
Coliform bacteria
Over $63000000
17. Grade A milk priced under Federal Orders is classified according to...
Determine whether mammary glands are inflamed
1000
The products made from it by milk processors
Over $63000000
18. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Added water
Penicillin
Salty
Lactic acid producing bacteria
19. Milk producers have formed _____ to gain bargaining power.
Grade A
Cooperatives
Milk supplies one half the calcium
Pesticides
20. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
B. Determining one brand of milk from another
Feed
Lactalbumin-casein
Use a bactericide for disinfecting the teats after milking
21. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
Phosphatase
Lactalbumin-casein
1.032
3.25 percent milkfat and 8.25 percent solids-not-fat
22. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
Pesticides
Milk handlers
90
Raw to sanitized
23. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Clenbuterol
Decreased
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Feeds consumed by the cow
24. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
Penicillin
161ºF for 15 seconds
Dairy farmers - through their cooperative association
Butter-cheese
25. Flavors of milk may be caused in general by _______________.
Lactalbumin-casein
Supermarkets
Increased
Feeds consumed by the cow
26. __________ amino acids are commonly found in milk proteins - including the essential amino acids.
19
A
Decreased
75%
27. Milk is the only source of __________ in nature.
Lactose
Psychrophilic and psychotrophic
Carbohydrate
Mastitis
28. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.
Malty
Cream and milk fat
100%
Bitter - salt - sour - sweet
29. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.
750000
Mailbox prices
A
Supermarkets
30. Quality of grade A milk is...
Bacterial
Fluid milk products and cheese
Not controlled by Federal Orders
750000
31. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
Dairy farmers - through their cooperative association
Sediment
100000
3.5
32. Badly dented or damaged milker unit parts are caused by?
Excessive agitation of warm raw milk
3.5-4.0
Careless handling
Acid degree value
33. What do milk marketing cooperatives do?
Not controlled by Federal Orders
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Provide marketing power for dairy farmers
Hot and humid
34. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
8.75
Tuberculosis and brucellosis
Streptococcus agaiactiae and Staphylococcus aureaus
Each state
35. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
Oxidized
Payment made to milk producers for milk
California - Oregon - and Washington
Psychrophilic and psychotrophic
36. Pasteurization was developed in _____ as a heat treatment to preserve food.
8.6
Mailbox prices
1890
Calcium
37. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
Listeria monocytogenes
Enhancing scientific opportunities for the European Dairy Industry.
90
National Milk Producers Federation
38. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Federal Milk Marketing Order
Calcium and phosphorus
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Profit margin
39. Which of the following is not a part of the establishment of a federal marketing order?
Payment made to milk producers for milk
Each state
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
13
40. Which of the following four primary taste sensations is correctly matched with the causal agent?
Fluid milk products
Bitter-quinine
Dairy farmers
Provide marketing power for dairy farmers
41. Fluid milk contains an average of _____ percent solids.
60
Blend
Gallon
13
42. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Hypochlorite sanitizer
Streptococci
Feed
Clenbuterol
43. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
The percentage of the population between 45-60 years of age
Cooperatives
Flavored milk
Raw Fluid Milk
44. 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.
Chicago Mercantile Exchange
Pituitary
Staphylococcus dysgalactiae
Inhibited
45. The two most important etlologic agents of mastitis are __________.
Federal Milk Marketing Order
Sanitary restrictions on production are imposed on producers.
Streptococcus agaiactiae and Staphylococcus aureaus
A large proportion of the human population is sensitive to antibiotics
46. The objectives of the Babcock Institute do not include________________.
Enhancing scientific opportunities for the European Dairy Industry.
Bitter-quinine
Cwt
Vaccuumization
47. The milk fat differential used in paying for raw milk is...
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
1908
Streak canal
Penicillin
48. Dairy farmers can buy and sell dairy futures on what exchange?
Ultra-filtration
Chicago Mercantile Exchange
Five
19
49. Dairy farmers can buy and sell dairy futures on what exchange?
100000
Chicago Mercantile Exchange
Not controlled by Federal Orders
Agalactiae
50. The most common off-flavor in milk is __________
Sanitizers
California
Pendulous udders
3.5