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Dairy Foods Industry
Start Test
Study First
Subjects
:
industries
,
dairy
Instructions:
Answer 50 questions in 15 minutes.
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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. 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
Sanitary restrictions on production are imposed on producers.
Listeria monocytogenes
Flavored milk
Temperature and time
2. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...
Five
Grade A milk
1908
More than doubled
3. Fluid milk contains an average of _____ percent solids.
Gallon
Streptococci
13
A large proportion of the human population is sensitive to antibiotics
4. Which is a true statement concerning federal milk marketing orders?
Carbohydrate
The percentage of the population between 45-60 years of age
Public hearings are held so that all interested parties may present their views.
48 hours at 32ºC
5. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.
Payment made to milk producers for milk
Mailbox prices
Dry the corn down as soon as possible
Ultra-filtration
6. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
A
Sour
Homogenization
Casein - Lactalbumin
7. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.
Five
Agriculture
19
Fluid milk products and cheese
8. The milk becomes the property of the buyer once....
Aged Gouda
Determine whether mammary glands are inflamed
Lactose
It is loaded into the transport truck on the farm
9. A system of fairly distributing payment among producers in a Federal Milk Market is called...
60
Mailbox prices
Pooling
B. Determining one brand of milk from another
10. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
750000
Not controlled by Federal Orders
I
Sanitizers
11. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
60
Aged Gouda
Pituitary
. cream products - cottage cheese - and ice cream
12. Milk is used most often at?
National Milk Producers Federation
1000
Increased bacterial count
Breakfast
13. 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 _______.
Dairy Export Incentive Program
Skim milk
Northeast dairy compact
Cheese
14. 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...
Low-carbohydrates diets
Lactose
Increased bacterial count
Malty
15. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
Early spring and late fall
Fat content
Sediment
Agriculture
16. The Dairy Herd Improvement Association is a cooperative which provides_______.
Tuberculosis and brucellosis
Milk testing and record keeping program for dairy cows
The Food and Drug Administration
Grow
17. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
Milk testing and record keeping program for dairy cows
Agalactiae
Freezing point
29.8
18. The major cause of mastitis infections are _____ infections
Bacterial
Thermoduric
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Decreased
19. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
161ºF for 15 seconds
Cooperatives
90
Pesticides
20. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
1.032
Psychrotropic
100000
Ultra high temperatures
21. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
2 to 5 cents
Careless handling
Agalactiae
Cream and milk fat
22. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.
Pituitary
Vacuum
48 - 72
Wisconsin mastitis test
23. __________ is usually the most abundant of the major solid components of milk.
Grade A
Milk fat content
Phosphorous
Lactose
24. Milk provides _____and_____ in approximately the same ratio as found in bone.
Public hearings are held so that all interested parties may present their views.
Excessive agitation of warm raw milk
Calcium and phosphorus
Careless handling
25. What percent of all milk produced in the U.S. is sold to dairy processing plants?
Fluid milk and cream
98
Aged Gouda
Aerobic
26. Milk with low total solids will produce what off-flavor?
Dairy Export Incentive Program
Five
Sub-clinical
Flat
27. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization
Alkaline phosphatase
Inhibited
Australia
Assessing milk handlers in the order
28. The off flavor most likely to be found in milk that has not been cooled properly is...
Coliform bacteria
100000
Sour
Real California Cheese
29. The most common off-flavor in milk is __________
80%
Sanitizers
60
3.5
30. 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 _______.
Ultra-filtration
Producer settlement fund (equalization fund)
Phosphorous
Calcium
31. Milk contains all the known vitamins and is an especially good source of ___
Producer settlement fund (equalization fund)
Foot-and-mouth disease exists
Riboflavin
Strip
32. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.
1937
100%
8.75
Cwt
33. Milk is a good supplier of minerals except for _____.
Sterilization
Flat
60
Magnesium-Iron-Manganese-Copper
34. About _______ of the calcium available in the food supply is provided by milk.
Pooling
75%
Hydrometer
Milkfat
35. Each Federal Milk Marketing order is administered by a representative of the...
75%
60
Leukocytes
Secretary of Agriculture of the U.S.
36. 1. Operating cost of Federal orders are paid by ______.
Alkaline phosphatase
Psychrotrophs
The milk handlers
Milk fat content
37. What is not an objective of milk evaluation?
Making sure equipment has been cleaned correctly
B. Determining one brand of milk from another
1890
Lactic acid producing bacteria
38. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
Australia
Oxidized
3.5
18000
39. A popular screening test for bulk blended milk that detects abnormal milk is the _____.
Handler
Listeria monocytogenes
Wisconsin mastitis test
Blend
40. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?
Cheese
1908
Milk supplies one half the calcium
8.75
41. Grade A milk priced under Federal Orders is classified according to...
The products made from it by milk processors
Flavored milk
Each state
Fluid milk products and cheese
42. Federal milk marketing orders were established in _____.
Calcium and phosphorus
Tuberculosis and brucellosis
1937
13
43. Specific gravity of milk at 60ºF is __________.
Alkaline
Growth of bacteria in the milk
Fluid milk products
1.032
44. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Germicidal teat dip
Phosphorous
Federal Milk Marketing Order
Agriculture
45. Cow's milk contains _____ percent lactose
Five
Cheese
Lactose
Bacterial
46. Specific gravity of milk at 60ºF is __________.
13
Osteoporosis
1.032
1908
47. Quarters infected with mastitis tend to shed more _____ defending white blood cells.
Salty
Leukocytes
Dairy Management - Inc.
Skim milk
48. 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 _______.
Raw Fluid Milk
The products made from it by milk processors
Class I
60
49. ___________ is a test for rancidity?
Acid degree value
4 to 6
Decreased
Phosphatase
50. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
Decreased
Clenbuterol
Making sure equipment has been cleaned correctly
California - Oregon - and Washington
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