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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. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated
Assure consumers an adequate supply of pure - wholesome milk
Temperature and time
Cream and milk fat
Supermarkets
2. What does not promote metallic/oxidized off flavor in milk?
Lactalbumin-casein
Hypochlorite sanitizer
Microorganisms
. cream products - cottage cheese - and ice cream
3. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
Agalactiae
Streak canal
Substitution of chocolate skim milk for whole milk
76%
4. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Cheese - nonfat dry milk - butter
Low-carbohydrates diets
Milk handlers
Streak canal
5. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.
1937
Grade A
Determine whether mammary glands are inflamed
A
6. ___________ is a test for rancidity?
Mailbox prices
Aerobic
Skim milk
Acid degree value
7. 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
Mold
11
Class I
8. Fluid milk contains an average of _____ percent solids.
13
Dairy Compacts
Foot-and-mouth disease exists
Listeria monocytogenes
9. 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?
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
1937
Half-and-half
Short hedge
10. Under federal orders - dairy farmers receive their milk checks?
Vacuum
I
Phosphatase
Once or twice monthly
11. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
Osteoporosis
Aged Gouda
Careless handling
Fluid milk products
12. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.
Butter-cheese
Each state
Agriculture
Rancid
13. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Dairy farmers
Decreased
Phosphorous
48 - 72
14. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
Ultra high temperatures
Food and Drug Administration (FDA)
18000
Germicidal teat dip
15. The most common off-flavor in milk is __________
4 to 6
Sanitizers
10
Flat
16. A popular screening test for bulk blended milk that detects abnormal milk is the _____.
California
90
Wisconsin mastitis test
Cooperatives
17. 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?
Dairy Export Incentive Program
Microorganisms
Ultra-filtration
60
18. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.
Australia
10
Dairy Management - Inc.
Raw Fluid Milk
19. Rules developed by the _____ are designed to protect the health and welfare of consumers.
Food and Drug Administration (FDA)
Pesticides
Chicago Mercantile Exchange
Midwest food manufactures
20. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
Chlorine
Once or twice monthly
Blend
Listeria monocytogenes
21. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.
Cheese
Chicago Mercantile Exchange
2-4
Real California Cheese
22. Adulterants of milk that are detrimental to man's health are _____.
Pesticides
8.6
100000
Shelf date
23. 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.
Psychrotropic
48 - 72
Penicillin G
Cooperatives
24. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
80%
1908
100000
Psychrophilic and psychotrophic
25. _____ is the process of killing all microorganisms.
Sterilization
60
Clenbuterol
A
26. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.
Strip
Sterilization
50-50
Handlers
27. Milk used for _____ is Class I Milk.
Aged Gouda
Fluid milk products
Ultra-filtration
A large proportion of the human population is sensitive to antibiotics
28. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.
Third
Pesticides
Extreme agitation of raw milk
Raw to sanitized
29. Aflatoxins sometimes found in dairy foods are produced by what?
Extreme agitation of raw milk
Substitution of chocolate skim milk for whole milk
Filled
Mold
30. The current supply & demand situation has which of the products from milk in short supply?
Cream and milk fat
Use a bactericide for disinfecting the teats after milking
Grade A milk
Ascorbic acid
31. Milk with low total solids will produce what off-flavor?
Foot-and-mouth disease exists
Flat
Pint
8.6
32. _____ is the process of killing all microorganisms.
An atrophied cell
Phosphorous
Sterilization
Breakfast
33. The two most important etlologic agents of mastitis are __________.
Brucellosis
Streptococcus agaiactiae and Staphylococcus aureaus
Hypochlorite sanitizer
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
34. The International Dairy Federation (IDF) mission is to promote ______________.
Scientific - technical & economic progress
More than doubled
2-4
Phosphatase
35. Rules developed by the _____ are designed to protect the health and welfare of consumers.
Determine whether mammary glands are inflamed
Milk supplies one half the calcium
1.032
Food and Drug Administration (FDA)
36. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
Streak canal
Magnesium-Iron-Manganese-Copper
Substitution of chocolate skim milk for whole milk
3.5
37. 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?
National Milk Producers Federation
Phosphatase
1.032
161ºF for 15 seconds
38. The milk becomes the property of the buyer once....
Psychrotrophs
Wisconsin mastitis test
90
It is loaded into the transport truck on the farm
39. Milk is a good source of all water soluble vitamins except for _____.
19
75%
55
Ascorbic acid
40. The two most important diseases of cattle transmissible to man through milk are _______.
Tuberculosis and brucellosis
I
Leukocytes
Malty
41. One objective of a federal order is to _______________
Assessing milk handlers in the order
Assure consumers an adequate supply of pure - wholesome milk
Feed
Streptococci
42. Flavors of milk may be caused in general by _______________.
45
48 hours at 32ºC
Feeds consumed by the cow
Leukocytes
43. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?
Foot-and-mouth disease exists
Hydrometer
Class I
Clenbuterol
44. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
A
76%
Grow
Leukocytes
45. Milk contains all the known vitamins and is an especially good source of ___
Riboflavin
13
Mold
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
46. The process of concentrating milk currently being used on the farm is called _________
Pituitary
Each state
Ultra-filtration
. cream products - cottage cheese - and ice cream
47. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
80%
Australia
Ultra-filtration
West
48. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
Strip cup
Secretary of Agriculture of the U.S.
Grow
90
49. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
750000
Decreased
Fat content
Homogenization
50. What is the most popular type container used for fluid milk?
Feed
Plastic
11
Aerobic