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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 ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?
Use a bactericide for disinfecting the teats after milking
Dairy Export Incentive Program
Over $63000000
Excessive agitation of warm raw milk
2. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.
13
Psychrotropic
Public hearings are held so that all interested parties may present their views.
Scientific - technical & economic progress
3. Which one of the following is not a cause of mastitis?
Filled
Australia
Staphylococcus dysgalactiae
Dry the corn down as soon as possible
4. The milk becomes the property of the buyer once....
Butter-cheese
It is loaded into the transport truck on the farm
Half-and-half
A
5. What is the most popular type container used for fluid milk?
90
Plastic
Feed
Feed
6. The U.S. Dairy Export Council (USDEC) was created by ___________.
Dairy Management - Inc.
Increased bacterial count
Dairy Export Incentive Program
Psychrotropic
7. 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 ________.
Profit margin
Decreased
Mailbox prices
Aerobic
8. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
Decreased
Milk testing and record keeping program for dairy cows
A higher price for non fat dry milk and a lower price for butter
Cheese
9. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
Bitter-quinine
2 to 5 cents
3.25 percent milkfat and 8.25 percent solids-not-fat
Producer settlement fund (equalization fund)
10. The milk fat differential used in paying for raw milk is...
Use a bactericide for disinfecting the teats after milking
Grade A
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Oxidized
11. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Use a bactericide for disinfecting the teats after milking
Five
A large proportion of the human population is sensitive to antibiotics
Pendulous udders
12. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Prices paid milk producers
Rancid
Strip cup
45
13. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.
Coliform bacteria
Ultra high temperatures
Milking too soon after calving
Alkaline phosphatase
14. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
13
Making sure equipment has been cleaned correctly
Sterilization
Bitter - salty
15. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
It is loaded into the transport truck on the farm
Sub-clinical
Secretary of Agriculture of the U.S.
Rancid
16. The largest percentage of the U.S. milk supply is utilized in the production of ______.
Ultra high temperatures
100000
Cheese
Fluid milk and cream
17. What is the most popular size container used for fluid milk?
Wisconsin mastitis test
8.75
Gallon
Federal Milk Marketing Order
18. ___________ is a test for rancidity?
Extreme agitation of raw milk
Sour
Acid degree value
Half-and-half
19. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
11
3.5
3.5-4.0
Each state
20. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Handlers
Added water
Iron-copper
Handler
21. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
Streptococci
Careless handling
11
Milking too soon after calving
22. About _______ of the calcium available in the food supply is provided by milk.
Dairy Management - Inc.
Secretary of Agriculture of the U.S.
75%
Bitter-quinine
23. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
A large proportion of the human population is sensitive to antibiotics
29.8
Cheese
Dry the corn down as soon as possible
24. The major cause of the salty flavor in milk is ___________.
60
Mastitis
Class I
Feed
25. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
48 - 72
Milk fat and milk sugar
Added water
Psychrotrophs
26. The form of mastitis that is hidden from sight is known as _______
1937
An atrophied cell
8.6
Sub-clinical
27. The largest percentage of the U.S. milk supply is utilized in the production of ______.
California
Milking too soon after calving
Five
Cheese
28. Each Federal Milk Marketing order is administered by a representative of the...
Not controlled by Federal Orders
Secretary of Agriculture of the U.S.
Malty
Aerobic
29. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
3.25%
Class I
Handler
75%
30. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
100000
Butter
Third
31. Bacteria that survive specific heat treatment are said to be _____.
Dairy Compacts
Distinct precipitate forms - but no gel
Thermoduric
100000
32. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Casein
Pendulous udders
Streptococci
Psychrotropic
33. 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 __________.
Sanitizers
60
Northeast dairy compact
Dry the corn down as soon as possible
34. _____ is the process of killing all microorganisms.
Sterilization
Dairy farmers - through their cooperative association
3.25 percent milkfat and 8.25 percent solids-not-fat
Cheese - nonfat dry milk - butter
35. The four major sensations are...?
Milk fat and milk sugar
Low-carbohydrates diets
Sour
Bitter - salt - sour - sweet
36. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Iron-copper
Milk fat and milk sugar
60
Butter-cheese
37. What will best control contagious mastitis?
Class I
Germicidal teat dip
Temperature and time
Added water
38. Which of the following have dairy farmers - through their cooperatives opposed?
Grow
Imports of milk protein concentrates and casein
Cheese - nonfat dry milk - butter
Chicago Mercantile Exchange
39. Which of the following is not a part of the establishment of a federal marketing order?
An atrophied cell
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
The products made from it by milk processors
Clenbuterol
40. Net profit after taxes divided by annual net sales is called ___________.
Profit margin
80%
Butter-cheese
13
41. The establishment of a Federal milk marketing order is generally initiated by ________.
Dairy farmers - through their cooperative association
Cream and milk fat
West
Third
42. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
Feeds consumed by the cow
10
Sediment
Each state
43. The protein in a quart of milk is approximately equivalent to that in ________.
Breakfast
Calcium
4 ounces of Cheddar or American cheese
Decreased
44. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?
Australia
Ascorbic acid
Iron-copper
Substitution of chocolate skim milk for whole milk
45. The two most important etlologic agents of mastitis are __________.
Agalactiae
California - Oregon - and Washington
Streptococcus agaiactiae and Staphylococcus aureaus
The products made from it by milk processors
46. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
Promotions & research
60
Class I
West
47. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Dairy farmers
Hot and humid
Federal Milk Marketing Order
A
48. 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
Ultra high temperatures
A large proportion of the human population is sensitive to antibiotics
The percentage of the population between 45-60 years of age
Agriculture
49. Class II manufactured dairy products are used in soft manufactured products such as?
Carbohydrate
Vaccuumization
. cream products - cottage cheese - and ice cream
2 to 5 cents
50. 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...
13
Mailbox prices
Magnesium-Iron-Manganese-Copper
Low-carbohydrates diets