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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. Class II manufactured dairy products are used in soft manufactured products such as?
Hydrometer
. cream products - cottage cheese - and ice cream
Class I
Northeast dairy compact
2. Milk protein contains _____ of the essential amino acids and in appreciable amounts
75%
100%
Filled
A
3. What does not promote metallic/oxidized off flavor in milk?
Acidic detergent
Phosphatase
Cheese
Hypochlorite sanitizer
4. Federal Milk Marketing Orders provide or describe...
National Milk Producers Federation
29.8
Payment made to milk producers for milk
Centrifuge
5. The major cause of the salty flavor in milk is ___________.
Mastitis
Clenbuterol
A higher price for non fat dry milk and a lower price for butter
Psychrotropic
6. The most common off-flavor in milk is __________
Careless handling
Temperature and time
Sanitizers
Coliform bacteria
7. Milk supplies more than 70% of which vital component of the American diet?
Calcium
Vacuum
Mold
Chicago Mercantile Exchange
8. The main objection of dirt and milkstone on parts is _____.
Increased
Dairy Export Incentive Program
Increased bacterial count
Cream and milk fat
9. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Lactic acid producing bacteria
Handlers
Streptococci
55
10. ___________ is a test for rancidity?
Excessive agitation of warm raw milk
Acid degree value
1937
Alkaline
11. The objectives of the Babcock Institute do not include________________.
Substitution of chocolate skim milk for whole milk
Ascorbic acid
Enhancing scientific opportunities for the European Dairy Industry.
Cheese
12. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.
Milk fat content
3.25 percent milkfat and 8.25 percent solids-not-fat
60
Distinct precipitate forms - but no gel
13. Whole milk contains _____ percent protein.
3.5-4.0
Fluid milk and cream
48 hours at 32ºC
Bitter - salty
14. The components of milk responsible for richness and sweetness - in this order are...
Milk fat and milk sugar
Aerobic
Careless handling
Centrifuge
15. Which of the following four primary taste sensations is correctly matched with the causal agent?
Cwt
Fluid milk products and cheese
Short hedge
Bitter-quinine
16. Milk meeting the highest sanitary requirements is known as Grade _____.
100%
Riboflavin
A
Decreased
17. Milk with low total solids will produce what off-flavor?
The percentage of the population between 45-60 years of age
Flat
10
Calcium
18. 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.
Lactose
Chicago Mercantile Exchange
Pooling
45
19. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
Psychrophilic and psychotrophic
Ultra high temperatures
West
Malty
20. Bangs Disease is another name for _____.
100000
Brucellosis
Streak canal
Determine whether mammary glands are inflamed
21. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
California - Oregon - and Washington
Increased
Casein
Hydrometer
22. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.
Not controlled by Federal Orders
Pesticides
Salty
Alkaline
23. Quality of grade A milk is...
A higher price for non fat dry milk and a lower price for butter
3.25 percent milkfat and 8.25 percent solids-not-fat
Not controlled by Federal Orders
Midwest food manufactures
24. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Vacuum
Milk handlers
Psychrotrophs
Mold
25. The only persons regulated by federal orders are _____.
Sour
75%
Prices paid milk producers
Handlers
26. What is not an important reason for a five day-seven degree shelf life test?
Flat
It lowers variability among cartons of milk
Northeast dairy compact
Cheese - nonfat dry milk - butter
27. Which of the following is considered a controversial pricing arrangement?
Breakfast
Producer settlement fund (equalization fund)
Sanitary restrictions on production are imposed on producers.
Dairy Compacts
28. Fluid milk contains an average of _____ percent solids.
A
Bacterial
Scientific - technical & economic progress
13
29. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Skim milk
Federal Milk Marketing Order
Half-and-half
Lactic acid producing bacteria
30. Products eligible for the Dairy Export Incentive Program (DEIP).
Cheese - nonfat dry milk - butter
Butter
Filled
Assure consumers an adequate supply of pure - wholesome milk
31. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
50-50
29.8
Cheese - nonfat dry milk - butter
Dairy Management - Inc.
32. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...
Fluid milk products and cheese
98
Milk testing and record keeping program for dairy cows
60
33. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization
50-50
1890
Alkaline phosphatase
4 to 6
34. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
Inhibited
60
Casein
Sour
35. What will best control contagious mastitis?
Osteoporosis
Germicidal teat dip
Malty
Feed
36. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Iron-copper
Blend
Over $63000000
Substitution of chocolate skim milk for whole milk
37. Lactose is the principal ________ in milk.
Casein
Microorganisms
Dairy farmers - through their cooperative association
Carbohydrate
38. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Each state
Class I
The products made from it by milk processors
Use a bactericide for disinfecting the teats after milking
39. 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
Penicillin
Temperature and time
Coliform bacteria
1000
40. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.
Vaccuumization
A
Marketing coops
1908
41. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
An atrophied cell
Producer settlement fund (equalization fund)
Substitution of chocolate skim milk for whole milk
3.25 percent milkfat and 8.25 percent solids-not-fat
42. Milk is used most often at?
Breakfast
Filled
Casein
4 ounces of Cheddar or American cheese
43. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
3.25 percent milkfat and 8.25 percent solids-not-fat
Streptococcus agaiactiae and Staphylococcus aureaus
Casein
NASS Cheddar cheese price survey
44. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.
8.75
Casein - Lactalbumin
Skim milk
60
45. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Distinct precipitate forms - but no gel
Bacterial
Feed
50-50
46. The U.S. Dairy Export Council (USDEC) was created by ___________.
Lactose
Milk lock
Dairy Management - Inc.
Milk handlers
47. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
60
Use a bactericide for disinfecting the teats after milking
Provide marketing power for dairy farmers
Grade A
48. Milk is sold in units of _____ by the producer to the handler.
76%
Gallon
The milk handlers
Cwt
49. Specific gravity of milk at 60ºF is __________.
Oxidized
Increased
1.032
B. Determining one brand of milk from another
50. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Centrifuge
Pesticides
A large proportion of the human population is sensitive to antibiotics
Mastitis