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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. Which of the following is untrue concerning the federal milk marketing orders?
Increased
Dairy Compacts
Market stabilization
Sanitary restrictions on production are imposed on producers.
2. The cost of operating Federal orders is paid by ________.
Assessing milk handlers in the order
Enhancing scientific opportunities for the European Dairy Industry.
Milk supplies one half the calcium
Pendulous udders
3. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.
Vacuum
Flavored milk
1000
Class I
4. Milk is used most often at?
Breakfast
Staphylococcus dysgalactiae
Lactose
Handler
5. The most common off-flavor in milk is __________
Sanitizers
80%
National Milk Producers Federation
11
6. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
100000
2 to 5 cents
29.8
Promotions & research
7. Aflatoxins sometimes found in dairy foods are produced by what?
Bitter - salt - sour - sweet
Mold
Fluid milk and cream
National Milk Producers Federation
8. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
Handlers
Casein
Chlorine
Half-and-half
9. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
California
Blend
29.8
Alkaline
10. For the maximum intake of calcium - one should consume_______.
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Skim milk
An atrophied cell
Five
11. The California mastitis test is done to...
Determine whether mammary glands are inflamed
Oxidized
The products made from it by milk processors
Riboflavin
12. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
Strip
Oxidized
Northeast dairy compact
Wisconsin mastitis test
13. Milk supplies more than 70% of which vital component of the American diet?
Hydrometer
Milking too soon after calving
Calcium
1937
14. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization
Over $63000000
Alkaline phosphatase
West
Pooling
15. Pasteurization was developed in _____ as a heat treatment to preserve food.
It is loaded into the transport truck on the farm
Hypochlorite sanitizer
Dry the corn down as soon as possible
1890
16. Milk is used most often at?
. cream products - cottage cheese - and ice cream
Centrifuge
Breakfast
29.8
17. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.
Extreme agitation of raw milk
Casein - Lactalbumin
$5.27
Alkaline phosphatase
18. The milk fat differential used in paying for raw milk is...
45
The Food and Drug Administration
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Enhancing scientific opportunities for the European Dairy Industry.
19. 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.
18000
Psychrotropic
2 to 5 cents
Sanitizers
20. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
Oxidized
Psychrotropic
76%
Alkaline phosphatase
21. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
Streptococcus agaiactiae and Staphylococcus aureaus
Supermarkets
Early spring and late fall
Decreased
22. Whole milk contains _____ percent protein.
Class I
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
3.5-4.0
It lowers variability among cartons of milk
23. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.
Listeria monocytogenes
Alkaline
Early spring and late fall
Raw Fluid Milk
24. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?
Pesticides
76%
Assessing milk handlers in the order
California - Oregon - and Washington
25. 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
76%
1937
Substitution of chocolate skim milk for whole milk
26. What is the most popular size container used for fluid milk?
Bitter - salty
Gallon
11
Agriculture
27. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.
Feeds consumed by the cow
Pituitary
Promotions & research
Breakfast
28. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.
750000
Feed
Foot-and-mouth disease exists
2-4
29. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
Milking too soon after calving
Making sure equipment has been cleaned correctly
161ºF for 15 seconds
Filled
30. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
19
Vacuum
Milk testing and record keeping program for dairy cows
Streptococci
31. What is not an objective of milk evaluation?
B. Determining one brand of milk from another
The products made from it by milk processors
29.8
Streptococci
32. The two most important diseases of cattle transmissible to man through milk are _______.
Tuberculosis and brucellosis
Acid degree value
Ultra-filtration
Low-carbohydrates diets
33. About _______ of the calcium available in the food supply is provided by milk.
Casein
The percentage of the population between 45-60 years of age
Short hedge
75%
34. The Dairy Herd Improvement Association is a cooperative which provides_______.
Milk testing and record keeping program for dairy cows
Feeds consumed by the cow
A
Secretary of Agriculture of the U.S.
35. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
750000
Once or twice monthly
Pendulous udders
Aerobic
36. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?
Cheese
The Food and Drug Administration
Milk fat and milk sugar
11
37. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?
I
NASS Cheddar cheese price survey
Chicago Mercantile Exchange
Cheese
38. _______ indicates the percentage of milk used in each class.
Profit margin
Hot and humid
Blend
Each state
39. In Federal order markets - milk sold for consumption in fluid form is in __________.
3.5-4.0
Distinct precipitate forms - but no gel
Class I
Blend
40. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
Market stabilization
13
Each state
Federal Milk Marketing Order
41. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
I
Streak canal
Substitution of chocolate skim milk for whole milk
Cooperatives
42. The only persons regulated by federal orders are _____.
Blend
Pooling
Handlers
1000
43. What will best control contagious mastitis?
Carbohydrate
Calcium and phosphorus
Germicidal teat dip
Milk fat content
44. A large portion of the population is sensitive to the antibiotic _____.
Penicillin
Pesticides
Raw to sanitized
161ºF for 15 seconds
45. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
750000
Substitution of chocolate skim milk for whole milk
Shelf date
The Pasteurized Milk Ordinance and Code
46. Each Federal Milk Marketing order is administered by a representative of the...
Carbohydrate
29.8
Enhancing scientific opportunities for the European Dairy Industry.
Secretary of Agriculture of the U.S.
47. Water added to milk is detected by checking the _____.
Freezing point
Gallon
B. Determining one brand of milk from another
Substitution of chocolate skim milk for whole milk
48. Milk is sold in units of _____ by the producer to the handler.
Determine whether mammary glands are inflamed
Enhancing scientific opportunities for the European Dairy Industry.
Dairy Export Incentive Program
Cwt
49. Bangs Disease is another name for _____.
100%
Brucellosis
Raw to sanitized
Inhibited
50. 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 ________.
Lactalbumin-casein
Mailbox prices
2 to 5 cents
Secretary of Agriculture of the U.S.