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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. One objective of a federal order is to _______________
A higher price for non fat dry milk and a lower price for butter
Excessive agitation of warm raw milk
Fluid milk products
Assure consumers an adequate supply of pure - wholesome milk
2. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
Cheese
3.25%
Microorganisms
Calcium
3. The major cause of mastitis infections are _____ infections
Bacterial
Microorganisms
Filled
Assure consumers an adequate supply of pure - wholesome milk
4. In the care and management of dairy cows - milking takes _____ percent of the labor.
Federal Milk Marketing Order
60
55
Microorganisms
5. The __________ test is used to detect if milk has been pasteurized properly.
Phosphatase
750000
It is loaded into the transport truck on the farm
Alkaline
6. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?
Short hedge
Penicillin
11
Temperature and time
7. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?
Secretary of Agriculture of the U.S.
Dairy Export Incentive Program
Northeast dairy compact
161ºF for 15 seconds
8. The two most important diseases of cattle transmissible to man through milk are _______.
Tuberculosis and brucellosis
Sanitary restrictions on production are imposed on producers.
Sediment
The milk handlers
9. Which of the following have dairy farmers - through their cooperatives opposed?
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Lactic acid producing bacteria
Imports of milk protein concentrates and casein
Pint
10. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
Psychrotropic
Mailbox prices
13
Strip
11. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Each state
750000
Blend
Supermarkets
12. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
1.032
Provide marketing power for dairy farmers
A
Filled
13. Which of the following is untrue concerning the federal milk marketing orders?
Psychrophilic and psychotrophic
Sanitary restrictions on production are imposed on producers.
Low-carbohydrates diets
Milk supplies one half the calcium
14. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Milk fat and milk sugar
Class I
I
Increased
15. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Streptococci
Cheese
75%
Class I
16. The two main proteins in milk are ____ and ____.
1890
3.5-4.0
Casein - Lactalbumin
Alkaline cleaner in hot water
17. The protein in a quart of milk is approximately equivalent to that in ________.
4 ounces of Cheddar or American cheese
Increased
13
Strip
18. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
Casein
Streak canal
Excessive agitation of warm raw milk
Pint
19. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
A higher price for non fat dry milk and a lower price for butter
Marketing coops
Homogenization
Pituitary
20. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Grade A milk
Thermoduric
Real California Cheese
Alkaline
21. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
Blend
90
More than doubled
Bitter - salty
22. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
Sanitizers
Streptococci
Flavored milk
2 to 5 cents
23. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
Bacterial
48 - 72
Feeds consumed by the cow
29.8
24. What is not an objective of milk evaluation?
B. Determining one brand of milk from another
Thermoduric
Bacterial
Northeast dairy compact
25. The milk becomes the property of the buyer once....
Handlers
Enhancing scientific opportunities for the European Dairy Industry.
It is loaded into the transport truck on the farm
B. Determining one brand of milk from another
26. 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
Milk supplies one half the calcium
3.5-4.0
Third
Food and Drug Administration (FDA)
27. The most common off-flavor in milk is __________
Lactalbumin-casein
Sanitizers
California - Oregon - and Washington
1908
28. Which of the following four primary taste sensations is correctly matched with the causal agent?
Bitter-quinine
Milking too soon after calving
Alkaline
Penicillin
29. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).
Penicillin G
Dairy farmers
Grow
3.25%
30. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Profit margin
Sediment
Lactic acid producing bacteria
Alkaline phosphatase
31. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.
Aged Gouda
The Food and Drug Administration
Skim milk
2-4
32. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
Gallon
10
A large proportion of the human population is sensitive to antibiotics
Acidic detergent
33. What directly influence(s) the total supply of milk?
Prices paid milk producers
Low-carbohydrates diets
Lactalbumin-casein
Midwest food manufactures
34. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.
Riboflavin
The Pasteurized Milk Ordinance and Code
Foot-and-mouth disease exists
Dairy Compacts
35. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
It lowers variability among cartons of milk
Milk fat and milk sugar
B. Determining one brand of milk from another
Chlorine
36. ___________ is a test for rancidity?
Alkaline cleaner in hot water
Sour
Acid degree value
Dairy farmers - through their cooperative association
37. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
50-50
Microorganisms
Streak canal
60
38. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Vacuum
Listeria monocytogenes
The Food and Drug Administration
Mold
39. In Federal order markets - milk sold for consumption in fluid form is in __________.
Class I
Assessing milk handlers in the order
Listeria monocytogenes
Milk fat content
40. Whole milk contains _____ percent protein.
Feed
Assessing milk handlers in the order
Tuberculosis and brucellosis
3.5-4.0
41. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
Making sure equipment has been cleaned correctly
19
75%
Malty
42. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?
Osteoporosis
Short hedge
10
Distinct precipitate forms - but no gel
43. A high acid flavor (sour) in milk is caused by ________.
Growth of bacteria in the milk
Careless handling
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
45
44. The International Dairy Federation (IDF) mission is to promote ______________.
Milk testing and record keeping program for dairy cows
Added water
Scientific - technical & economic progress
Vaccuumization
45. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
Aged Gouda
Acidic detergent
18000
Food and Drug Administration (FDA)
46. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.
1000
Enhancing scientific opportunities for the European Dairy Industry.
Distinct precipitate forms - but no gel
18000
47. What do milk marketing cooperatives do?
Ultra-filtration
Dairy farmers
Alkaline phosphatase
Provide marketing power for dairy farmers
48. Pasteurization was developed in _____ as a heat treatment to preserve food.
1890
Lactose
98
Use a bactericide for disinfecting the teats after milking
49. Aflatoxins sometimes found in dairy foods are produced by what?
3.5-4.0
Australia
Bitter-quinine
Mold
50. Bangs Disease is another name for _____.
Streak canal
Brucellosis
Milk handlers
Increased bacterial count