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 process of concentrating milk currently being used on the farm is called _________
Ultra-filtration
Hydrometer
Agalactiae
Grade A
2. The off flavor most likely to be found in milk that has not been cooled properly is...
California
Listeria monocytogenes
Acid degree value
Sour
3. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Added water
Cheese - nonfat dry milk - butter
Mastitis
Each state
4. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Public hearings are held so that all interested parties may present their views.
Penicillin
Over $63000000
55
5. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...
Dairy Management - Inc.
Low-carbohydrates diets
Milk testing and record keeping program for dairy cows
Butter-cheese
6. The only persons regulated by federal orders are _____.
Handlers
Penicillin
1890
Filled
7. At the present time - most milk is sold through...
Supermarkets
Tuberculosis and brucellosis
The Food and Drug Administration
Riboflavin
8. Milk contains all the known vitamins and is an especially good source of ___
Riboflavin
48 hours at 32ºC
Sub-clinical
Alkaline phosphatase
9. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?
Cheese
Lactose
80%
Psychrotrophs
10. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).
Grow
Supermarkets
Lactose
Flavored milk
11. Milk is a good source of all water soluble vitamins except for _____.
Cooperatives
Each state
Ascorbic acid
Careless handling
12. The primary factors influencing per capita cheese demand does not include?
Distinct precipitate forms - but no gel
48 hours at 32ºC
Determine whether mammary glands are inflamed
The percentage of the population between 45-60 years of age
13. At the present time - most milk is sold through...
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Supermarkets
Psychrophilic and psychotrophic
Dairy farmers
14. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?
Butter
Sub-clinical
California - Oregon - and Washington
Excessive agitation of warm raw milk
15. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Iron-copper
California - Oregon - and Washington
Gallon
Phosphorous
16. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Dairy Compacts
Riboflavin
Class I
Handler
17. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.
The percentage of the population between 45-60 years of age
100000
Distinct precipitate forms - but no gel
Streak canal
18. Continued low calcium intake may result in ______ in adults.
Real California Cheese
Handlers
Osteoporosis
Class I
19. The milk fat differential used in paying for raw milk is...
Temperature and time
Sediment
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Raw Fluid Milk
20. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.
Leukocytes
California
Class I
Tuberculosis and brucellosis
21. S. M. Babcock developed the Babcock Test in _____.
Dairy Compacts
1890
Psychrophilic and psychotrophic
The milk handlers
22. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
3.5
Penicillin G
Freezing point
Over $63000000
23. _______ indicates the percentage of milk used in each class.
Blend
Hypochlorite sanitizer
Germicidal teat dip
Lactose
24. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol
Dairy farmers - through their cooperative association
Chicago Mercantile Exchange
Ultra high temperatures
Alkaline phosphatase
25. Adulterants of milk that are detrimental to man's health are _____.
Milk fat and milk sugar
Cheese
Pesticides
98%
26. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?
A
Mailbox prices
Milk supplies one half the calcium
Leukocytes
27. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
Prices paid milk producers
100000
Strip
California - Oregon - and Washington
28. Milk covered by Federal milk marketing orders is __________.
A
100000
Grade A
Cheese
29. The establishment of a Federal milk marketing order is generally initiated by ________.
Pituitary
100%
Dairy farmers - through their cooperative association
Federal Milk Marketing Order
30. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.
Penicillin
1000
Public hearings are held so that all interested parties may present their views.
Psychrophilic and psychotrophic
31. One objective of a federal order is to _______________
Extreme agitation of raw milk
Temperature and time
750000
Assure consumers an adequate supply of pure - wholesome milk
32. Milk used for _____ is Class I Milk.
Fluid milk products
Penicillin G
Scientific - technical & economic progress
Brucellosis
33. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.
Calcium and phosphorus
Foot-and-mouth disease exists
Listeria monocytogenes
75%
34. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Third
Increased
Food and Drug Administration (FDA)
Market stabilization
35. Lactose is the principal ________ in milk.
Hydrometer
98
Milk handlers
Carbohydrate
36. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.
Raw to sanitized
Sterilization
Milk testing and record keeping program for dairy cows
Flavored milk
37. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.
Raw Fluid Milk
Skim milk
Distinct precipitate forms - but no gel
Vacuum
38. 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.
Over $63000000
Aged Gouda
Foot-and-mouth disease exists
$5.27
39. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Ultra high temperatures
Strip
Lactic acid producing bacteria
NASS Cheddar cheese price survey
40. 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.
Lactic acid producing bacteria
Bitter - salty
45
Fat content
41. Milk supplies more than 70% of which vital component of the American diet?
Calcium
Temperature and time
Chicago Mercantile Exchange
750000
42. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
Cheese
98
Feed
Filled
43. The major cause of the salty flavor in milk is ___________.
Alkaline cleaner in hot water
Early spring and late fall
Mastitis
Streak canal
44. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Lactic acid producing bacteria
Determine whether mammary glands are inflamed
Rancid
Milk supplies one half the calcium
45. _____ is the process of killing all microorganisms.
B. Determining one brand of milk from another
Sterilization
Third
100000
46. To remove fat from milking equipment use...
Malty
Alkaline cleaner in hot water
8.75
Magnesium-Iron-Manganese-Copper
47. What causes flavors in milk such as acid - high acid - or sour milk.
Dairy Management - Inc.
100000
Microorganisms
Staphylococcus dysgalactiae
48. Milk producers have formed _____ to gain bargaining power.
Milk supplies one half the calcium
Cooperatives
Homogenization
4 ounces of Cheddar or American cheese
49. The two most important etlologic agents of mastitis are __________.
Streptococcus agaiactiae and Staphylococcus aureaus
B. Determining one brand of milk from another
Extreme agitation of raw milk
Producer settlement fund (equalization fund)
50. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Each state
Profit margin
Milk fat and milk sugar
Cwt