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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. A high acid flavor (sour) in milk is caused by ________.
Calcium
Sour
Growth of bacteria in the milk
Phosphatase
2. To remove fat from milking equipment use...
Alkaline cleaner in hot water
The milk handlers
Class I
29.8
3. A milk gland that is destroyed because of mastitis is called _____.
161ºF for 15 seconds
Calcium and phosphorus
An atrophied cell
Butter-cheese
4. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Prices paid milk producers
Sediment
Pesticides
Thermoduric
5. Milk is a good source of all water soluble vitamins except for _____.
Tuberculosis and brucellosis
Ascorbic acid
Bitter - salty
Riboflavin
6. The milk becomes the property of the buyer once....
It is loaded into the transport truck on the farm
Calcium and phosphorus
3.25 percent milkfat and 8.25 percent solids-not-fat
Payment made to milk producers for milk
7. Grade A milk priced under Federal Orders is classified according to...
The products made from it by milk processors
Phosphatase
Ultra-filtration
Aerobic
8. The two main proteins in milk are ____ and ____.
Strip cup
Casein - Lactalbumin
A higher price for non fat dry milk and a lower price for butter
Osteoporosis
9. What do milk marketing cooperatives do?
Cwt
Germicidal teat dip
Provide marketing power for dairy farmers
Listeria monocytogenes
10. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Over $63000000
Psychrophilic and psychotrophic
Cream and milk fat
11. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.
76%
Secretary of Agriculture of the U.S.
Northeast dairy compact
Dairy Compacts
12. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.
Determine whether mammary glands are inflamed
Milk fat content
Listeria monocytogenes
Real California Cheese
13. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
1000
13
A
Profit margin
14. Fluid milk contains an average of _____ percent solids.
Malty
Milkfat
Vaccuumization
13
15. Milk is the only source of __________ in nature.
90
The milk handlers
Lactose
Carbohydrate
16. What is not an objective of milk evaluation?
Lactic acid producing bacteria
750000
B. Determining one brand of milk from another
3.5-4.0
17. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Alkaline
The Food and Drug Administration
Rancid
Determine whether mammary glands are inflamed
18. The two main proteins in milk are ____ and ____.
Casein - Lactalbumin
Strip
Grow
Secretary of Agriculture of the U.S.
19. _____ is the process of killing all microorganisms.
Sterilization
Strip cup
Foot-and-mouth disease exists
Filled
20. The Dairy Herd Improvement Association is a cooperative which provides_______.
Milk supplies one half the calcium
Malty
West
Milk testing and record keeping program for dairy cows
21. Which of the following is considered a controversial pricing arrangement?
Sanitary restrictions on production are imposed on producers.
Dairy Compacts
Inhibited
4 ounces of Cheddar or American cheese
22. 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
Temperature and time
Pendulous udders
Psychrotrophs
Casein
23. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
The Food and Drug Administration
Osteoporosis
Iron-copper
An atrophied cell
24. Which of the following four primary taste sensations is correctly matched with the causal agent?
Calcium
Half-and-half
Bitter-quinine
The milk handlers
25. What vitamin was first discovered in milk fat and is important to eyesight?
Federal Milk Marketing Order
13
Freezing point
A
26. The two most important diseases of cattle transmissible to man through milk are _______.
Milk fat content
Tuberculosis and brucellosis
Microorganisms
Iron-copper
27. A high acid flavor (sour) in milk is caused by ________.
Chlorine
Ultra-filtration
Growth of bacteria in the milk
A large proportion of the human population is sensitive to antibiotics
28. Which of the following four primary taste sensations is correctly matched with the causal agent?
Bitter-quinine
Bacterial
1890
4 to 6
29. Which group of flavors cannot be detected by odor?
Cheese - nonfat dry milk - butter
Real California Cheese
Fluid milk and cream
Bitter - salty
30. Milk is a good supplier of minerals except for _____.
Magnesium-Iron-Manganese-Copper
29.8
98
Pesticides
31. 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
Pendulous udders
Third
Prices paid milk producers
32. Under federal orders - dairy farmers receive their milk checks?
Sediment
Once or twice monthly
Freezing point
8.6
33. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.
Federal Milk Marketing Order
161ºF for 15 seconds
Over $63000000
Vaccuumization
34. The most common off-flavor in milk is __________
Osteoporosis
Clenbuterol
4 to 6
Sanitizers
35. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
750000
Market stabilization
Blend
The percentage of the population between 45-60 years of age
36. Quality of grade A milk is...
Brucellosis
3.25 percent milkfat and 8.25 percent solids-not-fat
Sanitizers
Not controlled by Federal Orders
37. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Imports of milk protein concentrates and casein
Handler
8.75
Psychrotropic
38. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?
3.5-4.0
Not controlled by Federal Orders
Clenbuterol
Staphylococcus dysgalactiae
39. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Leukocytes
50-50
Centrifuge
Psychrotrophs
40. 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
50-50
1937
Supermarkets
41. The objectives of the Babcock Institute do not include________________.
Enhancing scientific opportunities for the European Dairy Industry.
Pooling
76%
Grow
42. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
11
Streptococci
Casein
Alkaline
43. The process of concentrating milk currently being used on the farm is called _________
Streak canal
Ultra-filtration
Each state
100000
44. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Fluid milk products
$5.27
Rancid
A
45. What directly influence(s) the total supply of milk?
Prices paid milk producers
Ascorbic acid
Bacterial
Chlorine
46. The Mid-American International Agri-Trade Council assists _______
Midwest food manufactures
Lactic acid producing bacteria
1000
Streptococcus agaiactiae and Staphylococcus aureaus
47. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
Strip
Use a bactericide for disinfecting the teats after milking
The milk handlers
A large proportion of the human population is sensitive to antibiotics
48. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.
Ultra high temperatures
8.75
A
55
49. Aflatoxins sometimes found in dairy foods are produced by what?
The Food and Drug Administration
Mold
Alkaline cleaner in hot water
Mailbox prices
50. Milk protein contains _____ of the essential amino acids and in appreciable amounts
100%
Sanitizers
Blend
Listeria monocytogenes