SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. 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.
45
Carbohydrate
Hypochlorite sanitizer
Fluid milk and cream
2. The milk fat differential used in paying for raw milk is...
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Psychrophilic and psychotrophic
Temperature and time
Milk testing and record keeping program for dairy cows
3. 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
19
Casein
Third
1.032
4. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Marketing coops
Feed
Food and Drug Administration (FDA)
Sanitizers
5. The California mastitis test is done to...
55
Determine whether mammary glands are inflamed
Enhancing scientific opportunities for the European Dairy Industry.
Salty
6. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Coliform bacteria
Over $63000000
Fat content
Imports of milk protein concentrates and casein
7. Milk is a good source of all water soluble vitamins except for _____.
Strip cup
Acid degree value
Ascorbic acid
Shelf date
8. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...
19
Chlorine
1908
More than doubled
9. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?
3.5-4.0
Clenbuterol
Dairy Export Incentive Program
Third
10. Whole milk contains _____ percent protein.
A
18000
3.5-4.0
Psychrotropic
11. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
Assure consumers an adequate supply of pure - wholesome milk
Mastitis
60
750000
12. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
The Pasteurized Milk Ordinance and Code
Blend
Freezing point
Use a bactericide for disinfecting the teats after milking
13. The California mastitis test is done to...
48 hours at 32ºC
It lowers variability among cartons of milk
The Food and Drug Administration
Determine whether mammary glands are inflamed
14. The major cause of the salty flavor in milk is ___________.
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Half-and-half
Raw to sanitized
Mastitis
15. 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
100000
Agriculture
Malty
50-50
16. The process of concentrating milk currently being used on the farm is called _________
3.5-4.0
4 ounces of Cheddar or American cheese
Alkaline
Ultra-filtration
17. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).
Scientific - technical & economic progress
Feed
Promotions & research
Grow
18. A system of fairly distributing payment among producers in a Federal Milk Market is called...
I
29.8
Pooling
Chicago Mercantile Exchange
19. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
Thermoduric
Blend
I
Coliform bacteria
20. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
Fluid milk products and cheese
Added water
Not controlled by Federal Orders
West
21. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
Excessive agitation of warm raw milk
Making sure equipment has been cleaned correctly
Flavored milk
Ascorbic acid
22. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Milk fat content
29.8
Acid degree value
76%
23. The form of mastitis that is hidden from sight is known as _______
Casein - Lactalbumin
48 - 72
Sub-clinical
The products made from it by milk processors
24. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.
NASS Cheddar cheese price survey
Listeria monocytogenes
29.8
11
25. The milk In what class receives the highest price in the market?
The Pasteurized Milk Ordinance and Code
Class I
It is loaded into the transport truck on the farm
Chicago Mercantile Exchange
26. 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
Excessive agitation of warm raw milk
Cheese
Flat
27. ________ 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.
Iron-copper
3.5-4.0
Bacterial
Vaccuumization
28. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
Lactic acid producing bacteria
Enhancing scientific opportunities for the European Dairy Industry.
Scientific - technical & economic progress
Dairy farmers
29. 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 _______.
75%
Class I
Assure consumers an adequate supply of pure - wholesome milk
Producer settlement fund (equalization fund)
30. Which one of the following is not a cause of mastitis?
Thermoduric
Staphylococcus dysgalactiae
Gallon
Gallon
31. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Agriculture
Raw to sanitized
B. Determining one brand of milk from another
100%
32. S. M. Babcock developed the Babcock Test in _____.
Feed
1890
A higher price for non fat dry milk and a lower price for butter
Streptococci
33. 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 ____________.
California
8.75
Streak canal
Salty
34. Milk used for _____ is Class I Milk.
Fluid milk products
California
Milk fat content
Five
35. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
I
The percentage of the population between 45-60 years of age
Increased
1.032
36. The form of mastitis that is hidden from sight is known as _______
Casein
Dairy Compacts
Sub-clinical
80%
37. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Pesticides
Handler
Vaccuumization
Phosphorous
38. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.
Lactalbumin-casein
1890
Pooling
Salty
39. A milk gland that is destroyed because of mastitis is called _____.
An atrophied cell
Hypochlorite sanitizer
60
Centrifuge
40. Milk is sold in units of _____ by the producer to the handler.
Imports of milk protein concentrates and casein
Cwt
Growth of bacteria in the milk
California
41. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.
Cwt
Sterilization
Pituitary
More than doubled
42. A cryoscopy is an important tool that test for __________ in milk.
Wisconsin mastitis test
Added water
Five
A large proportion of the human population is sensitive to antibiotics
43. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
Dairy Compacts
Producer settlement fund (equalization fund)
Tuberculosis and brucellosis
3.25%
44. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Grade A
Use a bactericide for disinfecting the teats after milking
Pooling
45
45. The establishment of a Federal milk marketing order is generally initiated by ________.
Vaccuumization
4 to 6
National Milk Producers Federation
Dairy farmers - through their cooperative association
46. Continued low calcium intake may result in ______ in adults.
Blend
13
Salty
Osteoporosis
47. The major cause of the salty flavor in milk is ___________.
Assessing milk handlers in the order
1908
Mastitis
Filled
48. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
Thermoduric
Alkaline phosphatase
1908
Promotions & research
49. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization
Five
Added water
Alkaline phosphatase
Third
50. Bangs Disease is another name for _____.
Extreme agitation of raw milk
Midwest food manufactures
100000
Brucellosis