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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. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
Use a bactericide for disinfecting the teats after milking
Thermoduric
Psychrotrophs
90
2. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Phosphatase
Each state
1.032
Homogenization
3. S. M. Babcock developed the Babcock Test in _____.
Fluid milk products and cheese
1890
Third
Pesticides
4. The Mid-American International Agri-Trade Council assists _______
Midwest food manufactures
Dairy farmers
Flavored milk
Magnesium-Iron-Manganese-Copper
5. What do milk marketing cooperatives do?
Aerobic
Provide marketing power for dairy farmers
Cwt
Dairy Export Incentive Program
6. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?
3.5-4.0
Profit margin
Excessive agitation of warm raw milk
Foot-and-mouth disease exists
7. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
National Milk Producers Federation
3.25 percent milkfat and 8.25 percent solids-not-fat
4 to 6
Filled
8. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
Milkfat
A large proportion of the human population is sensitive to antibiotics
2 to 5 cents
Psychrophilic and psychotrophic
9. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
Sour
A higher price for non fat dry milk and a lower price for butter
Secretary of Agriculture of the U.S.
Five
10. What do milk marketing cooperatives do?
Excessive agitation of warm raw milk
Provide marketing power for dairy farmers
Vacuum
Sanitizers
11. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
Hydrometer
1937
Brucellosis
29.8
12. The California mastitis test is done to...
Determine whether mammary glands are inflamed
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Grade A
100%
13. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Class I
Vacuum
Over $63000000
Aged Gouda
14. Which of the following is considered a controversial pricing arrangement?
80%
Phosphorous
Dairy Compacts
13
15. Net profit after taxes divided by annual net sales is called ___________.
Sanitary restrictions on production are imposed on producers.
Sanitary restrictions on production are imposed on producers.
Profit margin
Extreme agitation of raw milk
16. The Dairy Herd Improvement Association is a cooperative which provides_______.
Filled
Milk testing and record keeping program for dairy cows
Butter
A
17. Rules developed by the _____ are designed to protect the health and welfare of consumers.
Food and Drug Administration (FDA)
Milk handlers
1890
Raw to sanitized
18. Rules developed by the _____ are designed to protect the health and welfare of consumers.
8.75
Filled
Food and Drug Administration (FDA)
Making sure equipment has been cleaned correctly
19. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
Temperature and time
Food and Drug Administration (FDA)
48 - 72
Wisconsin mastitis test
20. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
Making sure equipment has been cleaned correctly
48 - 72
Fluid milk products
50-50
21. What percent of all milk produced in the U.S. is sold to dairy processing plants?
98
Pituitary
Dairy Export Incentive Program
Calcium
22. Water added to milk is detected by checking the _____.
Strip cup
Blend
Freezing point
Early spring and late fall
23. What is the most popular type container used for fluid milk?
18000
Plastic
161ºF for 15 seconds
Grade A milk
24. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Decreased
Imports of milk protein concentrates and casein
3.25%
Feed
25. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
I
Handlers
Marketing coops
Scientific - technical & economic progress
26. The form of mastitis that is hidden from sight is known as _______
55
60
Sub-clinical
48 - 72
27. The process of concentrating milk currently being used on the farm is called _________
Profit margin
Class I
Ultra-filtration
Milking too soon after calving
28. Federal milk marketing orders were established in _____.
1937
Strip
More than doubled
1000
29. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Northeast dairy compact
Psychrotropic
2 to 5 cents
Vacuum
30. 1. Operating cost of Federal orders are paid by ______.
The milk handlers
Added water
Fat content
Milk fat content
31. Under federal orders - dairy farmers receive their milk checks?
98
Low-carbohydrates diets
Salty
Once or twice monthly
32. Which of the following is not a part of the establishment of a federal marketing order?
11
50-50
Salty
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
33. Which is a true statement concerning federal milk marketing orders?
60
Temperature and time
Mailbox prices
Public hearings are held so that all interested parties may present their views.
34. Dairy farmers can buy and sell dairy futures on what exchange?
Excessive agitation of warm raw milk
Careless handling
Streptococci
Chicago Mercantile Exchange
35. 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.
Hot and humid
45
8.6
Lactalbumin-casein
36. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
It lowers variability among cartons of milk
Aged Gouda
Lactose
Bacterial
37. _____ is the process of killing all microorganisms.
Sterilization
Iron-copper
Mold
Oxidized
38. Cow's milk contains _____ percent lactose
Secretary of Agriculture of the U.S.
Ascorbic acid
Five
Imports of milk protein concentrates and casein
39. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
Pint
60
National Milk Producers Federation
4 ounces of Cheddar or American cheese
40. Badly dented or damaged milker unit parts are caused by?
Milking too soon after calving
2-4
Careless handling
A large proportion of the human population is sensitive to antibiotics
41. The U.S. Dairy Export Council (USDEC) was created by ___________.
Bitter-quinine
Federal Milk Marketing Order
4 ounces of Cheddar or American cheese
Dairy Management - Inc.
42. About _______ of the calcium available in the food supply is provided by milk.
Third
Handlers
Promotions & research
75%
43. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.
Dry the corn down as soon as possible
Raw to sanitized
Chicago Mercantile Exchange
Dairy Management - Inc.
44. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
Magnesium-Iron-Manganese-Copper
60
Bitter - salt - sour - sweet
Payment made to milk producers for milk
45. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.
Thermoduric
Mailbox prices
60
Pituitary
46. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers
Bacterial
100000
Flat
Distinct precipitate forms - but no gel
47. Milk meeting the highest sanitary requirements is known as Grade _____.
Prices paid milk producers
Lactalbumin-casein
Casein - Lactalbumin
A
48. The two main proteins in milk are ____ and ____.
1937
Butter
19
Casein - Lactalbumin
49. Which of the following have dairy farmers - through their cooperatives opposed?
Increased bacterial count
60
Increased
Imports of milk protein concentrates and casein
50. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
Centrifuge
Hot and humid
Mastitis
Lactic acid producing bacteria