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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. Milk is a good source of all water soluble vitamins except for _____.
Milk fat and milk sugar
Assure consumers an adequate supply of pure - wholesome milk
Class I
Ascorbic acid
2. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
Wisconsin mastitis test
Promotions & research
Psychrophilic and psychotrophic
3.25 percent milkfat and 8.25 percent solids-not-fat
3. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Agriculture
8.6
Grade A
Oxidized
4. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
Pituitary
Imports of milk protein concentrates and casein
Cheese - nonfat dry milk - butter
100000
5. In Federal order markets - milk sold for consumption in fluid form is in __________.
Centrifuge
Bitter - salty
Mailbox prices
Class I
6. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?
I
Staphylococcus dysgalactiae
Dry the corn down as soon as possible
Real California Cheese
7. Flavors of milk may be caused in general by _______________.
Flat
Ascorbic acid
Low-carbohydrates diets
Feeds consumed by the cow
8. Quarters infected with mastitis tend to shed more _____ defending white blood cells.
Temperature and time
Gallon
Substitution of chocolate skim milk for whole milk
Leukocytes
9. What percentage of U.S. households buy fluid milk (on an annual basis)?
$5.27
1890
98%
Raw Fluid Milk
10. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
Chicago Mercantile Exchange
13
Alkaline
A higher price for non fat dry milk and a lower price for butter
11. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.
NASS Cheddar cheese price survey
Lactose
Promotions & research
Alkaline cleaner in hot water
12. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
Aerobic
Bitter - salt - sour - sweet
Iron-copper
West
13. The off flavor most likely to be found in milk that has not been cooled properly is...
Casein
Bitter - salty
Market stabilization
Sour
14. Milk used for _____ is Class I Milk.
Fluid milk products and cheese
It lowers variability among cartons of milk
Fluid milk products
1.032
15. 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?
98%
Cheese
Milk fat and milk sugar
Pendulous udders
16. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Penicillin G
Federal Milk Marketing Order
It lowers variability among cartons of milk
Phosphatase
17. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
$5.27
Streak canal
Centrifuge
Wisconsin mastitis test
18. What directly influence(s) the total supply of milk?
3.5
55
Prices paid milk producers
Ultra-filtration
19. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
1000
80%
Profit margin
Handlers
20. Cow's milk contains _____ percent lactose
Phosphatase
The Food and Drug Administration
Five
90
21. Which group of flavors cannot be detected by odor?
Decreased
Agriculture
Bitter - salty
Bitter - salt - sour - sweet
22. A milk gland that is destroyed because of mastitis is called _____.
Alkaline phosphatase
29.8
An atrophied cell
Homogenization
23. Water added to milk is detected by checking the _____.
Freezing point
Osteoporosis
Profit margin
Handlers
24. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
Filled
2 to 5 cents
Psychrophilic and psychotrophic
Phosphatase
25. Which of the following four primary taste sensations is correctly matched with the causal agent?
Bitter-quinine
Staphylococcus dysgalactiae
Calcium and phosphorus
Milk testing and record keeping program for dairy cows
26. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Increased
Blend
Sanitary restrictions on production are imposed on producers.
Increased bacterial count
27. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
1.032
Streptococci
Dairy farmers
3.5-4.0
28. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Extreme agitation of raw milk
55
Handler
Iron-copper
29. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Lactose
Coliform bacteria
98
Sediment
30. 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?
Grow
Dairy Export Incentive Program
Making sure equipment has been cleaned correctly
Handlers
31. To remove fat from milking equipment use...
98
Alkaline cleaner in hot water
100%
Psychrotrophs
32. Which of the following have dairy farmers - through their cooperatives opposed?
Fluid milk and cream
Mold
Imports of milk protein concentrates and casein
Pooling
33. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
B. Determining one brand of milk from another
Magnesium-Iron-Manganese-Copper
Flavored milk
Ultra-filtration
34. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
Substitution of chocolate skim milk for whole milk
50-50
A
A higher price for non fat dry milk and a lower price for butter
35. Aflatoxins sometimes found in dairy foods are produced by what?
Mold
Vaccuumization
The products made from it by milk processors
Bitter - salt - sour - sweet
36. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Pooling
Extreme agitation of raw milk
Growth of bacteria in the milk
Scientific - technical & economic progress
37. ___________ is a test for rancidity?
$5.27
Calcium
Cheese - nonfat dry milk - butter
Acid degree value
38. What will best control contagious mastitis?
Over $63000000
Germicidal teat dip
Agalactiae
Butter
39. Federal milk marketing orders were established in _____.
Shelf date
Listeria monocytogenes
Feed
1937
40. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
3.5
Distinct precipitate forms - but no gel
161ºF for 15 seconds
1890
41. What is not an objective of milk evaluation?
$5.27
29.8
Fluid milk and cream
B. Determining one brand of milk from another
42. One objective of a federal order is to _______________
Assure consumers an adequate supply of pure - wholesome milk
Alkaline phosphatase
Dairy farmers - through their cooperative association
Market stabilization
43. For the maximum intake of calcium - one should consume_______.
Staphylococcus dysgalactiae
Psychrotropic
Skim milk
Centrifuge
44. Products eligible for the Dairy Export Incentive Program (DEIP).
Butter
3.5
8.75
Sour
45. Cow's milk contains _____ percent lactose
Grade A milk
4 ounces of Cheddar or American cheese
Five
29.8
46. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Secretary of Agriculture of the U.S.
Use a bactericide for disinfecting the teats after milking
Strip
Inhibited
47. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Phosphorous
1.032
Lactalbumin-casein
Breakfast
48. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Five
Bitter - salt - sour - sweet
Feed
Milkfat
49. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Decreased
Sediment
Pooling
Malty
50. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.
Marketing coops
1000
Excessive agitation of warm raw milk
Midwest food manufactures