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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. The milk becomes the property of the buyer once....
It is loaded into the transport truck on the farm
Use a bactericide for disinfecting the teats after milking
Cheese
Bitter - salty
2. Which group of flavors cannot be detected by odor?
Distinct precipitate forms - but no gel
Bitter - salty
Grade A
Raw to sanitized
3. The __________ test is used to detect if milk has been pasteurized properly.
Penicillin G
Bitter-quinine
Milk handlers
Phosphatase
4. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
Gallon
3.25 percent milkfat and 8.25 percent solids-not-fat
Chlorine
Class I
5. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
18000
55
Blend
Vacuum
6. Adulterants of milk that are detrimental to man's health are _____.
1890
Hot and humid
Short hedge
Pesticides
7. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.
Sanitary restrictions on production are imposed on producers.
A
1000
Dairy farmers
8. Milk is used most often at?
Feed
Breakfast
Streptococcus agaiactiae and Staphylococcus aureaus
Leukocytes
9. The insufficient removal of milk from the milk collection system is called _____.
4 ounces of Cheddar or American cheese
Sanitizers
Milk lock
Alkaline phosphatase
10. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...
Grade A milk
More than doubled
Agalactiae
Alkaline
11. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.
Profit margin
I
13
Pituitary
12. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.
2-4
Sterilization
Dairy Management - Inc.
Phosphatase
13. What does not promote metallic/oxidized off flavor in milk?
Oxidized
Hypochlorite sanitizer
98%
1890
14. The Babcock test is a rapid - simple and accurate test for...
Milk supplies one half the calcium
A higher price for non fat dry milk and a lower price for butter
Fat content
90
15. One gallon of milk weighs _____ pounds.
Casein - Lactalbumin
Extreme agitation of raw milk
Osteoporosis
8.6
16. _____ is the process of killing all microorganisms.
I
Dairy Compacts
Sterilization
Dry the corn down as soon as possible
17. The only mastitis pathogen using the mammary gland as its primary habitat is?
Ultra-filtration
Agalactiae
More than doubled
Early spring and late fall
18. The objectives of the Babcock Institute do not include________________.
Supermarkets
Enhancing scientific opportunities for the European Dairy Industry.
Temperature and time
4 to 6
19. Milk is a good supplier of minerals except for _____.
Magnesium-Iron-Manganese-Copper
13
90
Public hearings are held so that all interested parties may present their views.
20. What is not an important reason for a five day-seven degree shelf life test?
Casein - Lactalbumin
Acidic detergent
It lowers variability among cartons of milk
80%
21. Flavors of milk may be caused in general by _______________.
Feeds consumed by the cow
Streptococcus agaiactiae and Staphylococcus aureaus
Casein
$5.27
22. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.
Listeria monocytogenes
3.5-4.0
Leukocytes
The Pasteurized Milk Ordinance and Code
23. A high acid flavor (sour) in milk is caused by ________.
Inhibited
Lactic acid producing bacteria
Pooling
Growth of bacteria in the milk
24. To remove fat from milking equipment use...
Alkaline cleaner in hot water
Feeds consumed by the cow
Homogenization
Decreased
25. What percentage of U.S. households buy fluid milk (on an annual basis)?
Substitution of chocolate skim milk for whole milk
Acidic detergent
Assessing milk handlers in the order
98%
26. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.
Listeria monocytogenes
Increased bacterial count
750000
Handlers
27. Milk found in cows with a high somatic cell count would result in a decrease in __________.
Casein
Casein - Lactalbumin
Milk testing and record keeping program for dairy cows
Grade A milk
28. What causes flavors in milk such as acid - high acid - or sour milk.
3.5
Agriculture
West
Microorganisms
29. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
Cream and milk fat
29.8
Sanitary restrictions on production are imposed on producers.
Wisconsin mastitis test
30. Milk producers have formed _____ to gain bargaining power.
Cooperatives
Provide marketing power for dairy farmers
8.75
8.6
31. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
Cheese
90
Handlers
Pendulous udders
32. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.
NASS Cheddar cheese price survey
Dry the corn down as soon as possible
Dairy Management - Inc.
Bitter - salt - sour - sweet
33. _____ is the cause of the rancid flavor in milk.
50-50
18000
Penicillin
Extreme agitation of raw milk
34. What percent of all milk produced in the U.S. is sold to dairy processing plants?
98
The milk handlers
Phosphatase
Fluid milk products
35. 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.
Butter-cheese
$5.27
Dry the corn down as soon as possible
60
36. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Pooling
Coliform bacteria
18000
100%
37. _____ is the process of killing all microorganisms.
Sterilization
Five
Assure consumers an adequate supply of pure - wholesome milk
Supermarkets
38. The only mastitis pathogen using the mammary gland as its primary habitat is?
Bacterial
I
Agalactiae
Prices paid milk producers
39. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
Casein
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Over $63000000
Homogenization
40. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
Ultra high temperatures
Making sure equipment has been cleaned correctly
Agriculture
Milk lock
41. For the maximum intake of calcium - one should consume_______.
Psychrophilic and psychotrophic
Skim milk
Vacuum
Use a bactericide for disinfecting the teats after milking
42. Milk is a good source of all water soluble vitamins except for _____.
4 to 6
Alkaline
Decreased
Ascorbic acid
43. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Freezing point
Penicillin
55
Milk fat content
44. Milk meeting the highest sanitary requirements is known as Grade _____.
3.25 percent milkfat and 8.25 percent solids-not-fat
A
4 ounces of Cheddar or American cheese
100%
45. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Vacuum
Feed
Chicago Mercantile Exchange
Dairy farmers - through their cooperative association
46. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...
Carbohydrate
Coliform bacteria
Short hedge
Fluid milk products and cheese
47. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.
Tuberculosis and brucellosis
Streak canal
Strip cup
Calcium and phosphorus
48. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
Hydrometer
Increased bacterial count
Shelf date
Thermoduric
49. Bacteria that survive specific heat treatment are said to be _____.
Thermoduric
The Pasteurized Milk Ordinance and Code
The milk handlers
2 to 5 cents
50. 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 _______.
Half-and-half
Sanitary restrictions on production are imposed on producers.
Producer settlement fund (equalization fund)
Alkaline phosphatase