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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. 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
A
1937
Short hedge
2. 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.
Chicago Mercantile Exchange
Milking too soon after calving
3.25%
Pendulous udders
3. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
Milk lock
29.8
60
Mold
4. Milk covered by Federal milk marketing orders is __________.
Grade A
Early spring and late fall
50-50
Marketing coops
5. _______ indicates the percentage of milk used in each class.
Streak canal
Blend
Cheese - nonfat dry milk - butter
161ºF for 15 seconds
6. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?
Supermarkets
National Milk Producers Federation
1908
Feed
7. Water added to milk is detected by checking the _____.
Decreased
Salty
Sour
Freezing point
8. ________ 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.
Supermarkets
Vaccuumization
Leukocytes
Calcium
9. Which of the following four primary taste sensations is correctly matched with the causal agent?
Once or twice monthly
Blend
Bitter-quinine
Dairy farmers
10. Dairy farmers can buy and sell dairy futures on what exchange?
Midwest food manufactures
Third
Chicago Mercantile Exchange
Phosphorous
11. Pasteurization was developed in _____ as a heat treatment to preserve food.
Northeast dairy compact
50-50
1890
More than doubled
12. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Leukocytes
Iron-copper
The products made from it by milk processors
Raw to sanitized
13. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
Mold
Bitter - salt - sour - sweet
The Food and Drug Administration
Temperature and time
14. The most common off-flavor in milk is __________
Sanitizers
Dairy Export Incentive Program
Brucellosis
98
15. 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?
California
Aged Gouda
Cheese
Dairy Compacts
16. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Distinct precipitate forms - but no gel
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Sub-clinical
17. Badly dented or damaged milker unit parts are caused by?
Alkaline phosphatase
Careless handling
The Food and Drug Administration
Psychrophilic and psychotrophic
18. Which of the following is considered a controversial pricing arrangement?
Temperature and time
Use a bactericide for disinfecting the teats after milking
Bitter - salty
Dairy Compacts
19. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.
Dairy Management - Inc.
29.8
The Pasteurized Milk Ordinance and Code
Feeds consumed by the cow
20. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?
Growth of bacteria in the milk
Prices paid milk producers
Milk supplies one half the calcium
Pituitary
21. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
Filled
Dairy Management - Inc.
Handlers
Casein
22. What causes flavors in milk such as acid - high acid - or sour milk.
Careless handling
Bitter - salt - sour - sweet
Microorganisms
West
23. The primary factors influencing per capita cheese demand does not include?
The percentage of the population between 45-60 years of age
Promotions & research
55
Over $63000000
24. Milk with low total solids will produce what off-flavor?
Pendulous udders
Chicago Mercantile Exchange
45
Flat
25. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
76%
Fluid milk and cream
29.8
Strip cup
26. Cow's milk contains _____ percent lactose
90
Five
Pendulous udders
Class I
27. The only persons regulated by federal orders are _____.
Handlers
161ºF for 15 seconds
Raw to sanitized
Scientific - technical & economic progress
28. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?
Butter
California - Oregon - and Washington
76%
B. Determining one brand of milk from another
29. Each Federal Milk Marketing order is administered by a representative of the...
An atrophied cell
Secretary of Agriculture of the U.S.
13
Leukocytes
30. The U.S. Dairy Export Council (USDEC) was created by ___________.
Added water
Aged Gouda
Dairy Management - Inc.
Streptococcus agaiactiae and Staphylococcus aureaus
31. Milk is the only source of __________ in nature.
The milk handlers
19
Acid degree value
Lactose
32. Milk provides _____and_____ in approximately the same ratio as found in bone.
Milk handlers
Pint
98%
Calcium and phosphorus
33. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Breakfast
Excessive agitation of warm raw milk
Oxidized
Strip cup
34. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
The products made from it by milk processors
Pesticides
Imports of milk protein concentrates and casein
1908
35. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Penicillin
Pooling
Freezing point
1.032
36. Which of the following have dairy farmers - through their cooperatives opposed?
45
Imports of milk protein concentrates and casein
Class I
Listeria monocytogenes
37. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
Shelf date
2 to 5 cents
50-50
1890
38. Under federal orders - dairy farmers receive their milk checks?
98
Gallon
Butter
Once or twice monthly
39. 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 ____________.
90
Lactic acid producing bacteria
Low-carbohydrates diets
California
40. Products eligible for the Dairy Export Incentive Program (DEIP).
1937
Feed
161ºF for 15 seconds
Butter
41. The __________ test is used to detect if milk has been pasteurized properly.
Pint
Ascorbic acid
Casein
Phosphatase
42. Which one of the following is not a cause of mastitis?
Pint
Staphylococcus dysgalactiae
Enhancing scientific opportunities for the European Dairy Industry.
Flat
43. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
Sediment
Calcium and phosphorus
Calcium
Filled
44. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
60
Fat content
Streptococcus agaiactiae and Staphylococcus aureaus
Psychrophilic and psychotrophic
45. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Handler
Oxidized
Enhancing scientific opportunities for the European Dairy Industry.
Feed
46. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Not controlled by Federal Orders
Grade A milk
100%
Federal Milk Marketing Order
47. What is the most popular size container used for fluid milk?
Raw to sanitized
Gallon
Mastitis
Profit margin
48. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.
Salty
Provide marketing power for dairy farmers
Milk fat content
Cheese - nonfat dry milk - butter
49. What is the most popular type container used for fluid milk?
Cwt
Assessing milk handlers in the order
Plastic
80%
50. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
100000
1890
Payment made to milk producers for milk
Psychrotropic