SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
4 to 6
13
Fluid milk products and cheese
Psychrotropic
2. What is not a cause of coliform mastitis?
Enhancing scientific opportunities for the European Dairy Industry.
Milking too soon after calving
Strip cup
Brucellosis
3. Which of the following is untrue concerning the federal milk marketing orders?
Determine whether mammary glands are inflamed
Sanitary restrictions on production are imposed on producers.
Iron-copper
Brucellosis
4. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?
A
Raw Fluid Milk
Phosphorous
California - Oregon - and Washington
5. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
Half-and-half
Low-carbohydrates diets
Prices paid milk producers
Midwest food manufactures
6. The process of concentrating milk currently being used on the farm is called _________
Ultra-filtration
Osteoporosis
Vaccuumization
Iron-copper
7. About _______ of the calcium available in the food supply is provided by milk.
. cream products - cottage cheese - and ice cream
Profit margin
75%
13
8. 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
1890
National Milk Producers Federation
Temperature and time
Brucellosis
9. The protein in a quart of milk is approximately equivalent to that in ________.
4 ounces of Cheddar or American cheese
2 to 5 cents
48 - 72
Tuberculosis and brucellosis
10. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Flat
Market stabilization
Alkaline
California - Oregon - and Washington
11. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
Calcium and phosphorus
3.25%
Psychrotropic
Flavored milk
12. Which group of flavors cannot be detected by odor?
Psychrotrophs
Handler
Bitter - salty
Midwest food manufactures
13. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Vacuum
Cwt
Milk handlers
B. Determining one brand of milk from another
14. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
Lactose
4 ounces of Cheddar or American cheese
Hot and humid
Streak canal
15. Flavors of milk may be caused in general by _______________.
98%
Feeds consumed by the cow
3.5
3.5
16. Specific gravity of milk at 60ºF is __________.
11
1.032
Aged Gouda
3.5-4.0
17. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?
Milk supplies one half the calcium
The Pasteurized Milk Ordinance and Code
A
60
18. A cryoscopy is an important tool that test for __________ in milk.
Added water
Dairy farmers
Short hedge
Determine whether mammary glands are inflamed
19. __________ is usually the most abundant of the major solid components of milk.
Blend
Carbohydrate
Cheese - nonfat dry milk - butter
Lactose
20. 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
100000
I
Butter
Plastic
21. What causes flavors in milk such as acid - high acid - or sour milk.
1.032
Chicago Mercantile Exchange
Cheese
Microorganisms
22. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.
B. Determining one brand of milk from another
A
Shelf date
Psychrotropic
23. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Feeds consumed by the cow
Feed
Distinct precipitate forms - but no gel
1890
24. 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 _______.
8.6
Raw Fluid Milk
Milkfat
Cooperatives
25. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
The percentage of the population between 45-60 years of age
Hydrometer
Malty
3.5
26. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
Phosphatase
Strip cup
3.25%
Careless handling
27. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
Excessive agitation of warm raw milk
29.8
98%
18000
28. The __________ test is used to detect if milk has been pasteurized properly.
Phosphatase
Coliform bacteria
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Alkaline phosphatase
29. A cryoscopy is an important tool that test for __________ in milk.
West
A
Chicago Mercantile Exchange
Added water
30. What directly influence(s) the total supply of milk?
Pituitary
Plastic
California - Oregon - and Washington
Prices paid milk producers
31. The protein in a quart of milk is approximately equivalent to that in ________.
Growth of bacteria in the milk
4 ounces of Cheddar or American cheese
Provide marketing power for dairy farmers
Fluid milk products
32. The most common off-flavor in milk is __________
Growth of bacteria in the milk
Sanitizers
Milk testing and record keeping program for dairy cows
Riboflavin
33. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?
Alkaline
Federal Milk Marketing Order
Australia
Calcium and phosphorus
34. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
Temperature and time
Oxidized
Making sure equipment has been cleaned correctly
Sub-clinical
35. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Dairy Compacts
18000
Sterilization
Centrifuge
36. The only mastitis pathogen using the mammary gland as its primary habitat is?
Cream and milk fat
Payment made to milk producers for milk
More than doubled
Agalactiae
37. Quality of grade A milk is...
. cream products - cottage cheese - and ice cream
Pituitary
Lactose
Not controlled by Federal Orders
38. What percent of all milk produced in the U.S. is sold to dairy processing plants?
98
Malty
Phosphatase
48 hours at 32ºC
39. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
10
Imports of milk protein concentrates and casein
Dairy Compacts
48 hours at 32ºC
40. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Handler
Each state
13
76%
41. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.
Gallon
Psychrotropic
750000
48 hours at 32ºC
42. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
Milk handlers
. cream products - cottage cheese - and ice cream
Federal Milk Marketing Order
Milkfat
43. The off flavor most likely to be found in milk that has not been cooled properly is...
Public hearings are held so that all interested parties may present their views.
Sour
100000
Once or twice monthly
44. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.
Raw to sanitized
Sanitizers
Malty
Wisconsin mastitis test
45. The Babcock test is a rapid - simple and accurate test for...
Coliform bacteria
Fat content
I
Butter-cheese
46. The main objection of dirt and milkstone on parts is _____.
I
Milking too soon after calving
Market stabilization
Increased bacterial count
47. The pasteurized Milk Ordinance regulates what?
Grade A milk
Scientific - technical & economic progress
Skim milk
Milk handlers
48. Which is a true statement concerning federal milk marketing orders?
Lactalbumin-casein
Public hearings are held so that all interested parties may present their views.
2 to 5 cents
. cream products - cottage cheese - and ice cream
49. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.
Riboflavin
Cwt
Oxidized
$5.27
50. Which of the following is considered a controversial pricing arrangement?
Dairy Compacts
Alkaline phosphatase
$5.27
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage