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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 protein contains _____ of the essential amino acids and in appreciable amounts
A large proportion of the human population is sensitive to antibiotics
11
100%
19
2. Bangs Disease is another name for _____.
Brucellosis
98%
Milk fat content
The Pasteurized Milk Ordinance and Code
3. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Agriculture
Hydrometer
Bitter - salt - sour - sweet
Chlorine
4. The objectives of the Babcock Institute do not include________________.
Supermarkets
Use a bactericide for disinfecting the teats after milking
Clenbuterol
Enhancing scientific opportunities for the European Dairy Industry.
5. The most prevalent off flavor of fluid milk is ______.
Feed
Staphylococcus dysgalactiae
Added water
Freezing point
6. The main objection of dirt and milkstone on parts is _____.
Sour
2-4
Increased bacterial count
Half-and-half
7. The milk becomes the property of the buyer once....
Bitter-quinine
It is loaded into the transport truck on the farm
Bitter - salty
Breakfast
8. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Cheese
Raw Fluid Milk
Public hearings are held so that all interested parties may present their views.
Iron-copper
9. A high acid flavor (sour) in milk is caused by ________.
Growth of bacteria in the milk
Gallon
Chicago Mercantile Exchange
Extreme agitation of raw milk
10. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?
Magnesium-Iron-Manganese-Copper
Pooling
California - Oregon - and Washington
60
11. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Alkaline
Dairy Compacts
3.25%
Public hearings are held so that all interested parties may present their views.
12. 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?
3.5-4.0
Lactalbumin-casein
Dairy Export Incentive Program
Malty
13. Whole milk contains _____ percent protein.
3.5-4.0
Producer settlement fund (equalization fund)
2 to 5 cents
55
14. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Prices paid milk producers
Magnesium-Iron-Manganese-Copper
A
Federal Milk Marketing Order
15. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
60
100%
Decreased
Pendulous udders
16. Which of the following have dairy farmers - through their cooperatives opposed?
Lactose
Casein - Lactalbumin
Imports of milk protein concentrates and casein
Pint
17. What is not a cause of coliform mastitis?
Streptococcus agaiactiae and Staphylococcus aureaus
Milking too soon after calving
California - Oregon - and Washington
Cheese - nonfat dry milk - butter
18. What will best control contagious mastitis?
California - Oregon - and Washington
18000
Osteoporosis
Germicidal teat dip
19. The International Dairy Federation (IDF) mission is to promote ______________.
Scientific - technical & economic progress
Secretary of Agriculture of the U.S.
4 to 6
Osteoporosis
20. Class II manufactured dairy products are used in soft manufactured products such as?
Bacterial
Butter-cheese
. cream products - cottage cheese - and ice cream
Acid degree value
21. _______ indicates the percentage of milk used in each class.
Grade A milk
Low-carbohydrates diets
Blend
1937
22. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
Calcium and phosphorus
Raw to sanitized
Dairy farmers
Vacuum
23. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
Agalactiae
Feed
90
Profit margin
24. Continued low calcium intake may result in ______ in adults.
Hypochlorite sanitizer
8.75
Midwest food manufactures
Osteoporosis
25. The four major sensations are...?
Bitter - salt - sour - sweet
Third
Extreme agitation of raw milk
Butter-cheese
26. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Fluid milk and cream
Cheese
Federal Milk Marketing Order
Rancid
27. Quarters infected with mastitis tend to shed more _____ defending white blood cells.
The percentage of the population between 45-60 years of age
Brucellosis
Listeria monocytogenes
Leukocytes
28. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Decreased
8.6
Early spring and late fall
Cheese - nonfat dry milk - butter
29. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
10
Bitter-quinine
Grade A milk
Milk testing and record keeping program for dairy cows
30. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?
Excessive agitation of warm raw milk
Substitution of chocolate skim milk for whole milk
Psychrophilic and psychotrophic
Northeast dairy compact
31. One gallon of milk weighs _____ pounds.
Casein - Lactalbumin
A large proportion of the human population is sensitive to antibiotics
8.6
Penicillin G
32. _____ is the cause of the rancid flavor in milk.
98
Extreme agitation of raw milk
Bitter-quinine
Chicago Mercantile Exchange
33. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
Aged Gouda
Acidic detergent
100000
Scientific - technical & economic progress
34. The U.S. Dairy Export Council (USDEC) was created by ___________.
Freezing point
Dairy Management - Inc.
Acid degree value
Penicillin G
35. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
Substitution of chocolate skim milk for whole milk
West
Aerobic
Market stabilization
36. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
Grade A
It lowers variability among cartons of milk
I
Imports of milk protein concentrates and casein
37. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Provide marketing power for dairy farmers
Feed
Ascorbic acid
Dairy Compacts
38. The cost of operating Federal orders is paid by ________.
Assessing milk handlers in the order
45
Sour
Wisconsin mastitis test
39. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Psychrotrophs
Streak canal
Rancid
Lactalbumin-casein
40. What is the most popular type container used for fluid milk?
Plastic
Psychrotrophs
The percentage of the population between 45-60 years of age
Pint
41. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Thermoduric
The percentage of the population between 45-60 years of age
Fluid milk products
100%
42. Which of the following is untrue concerning the federal milk marketing orders?
Sanitary restrictions on production are imposed on producers.
Pint
Excessive agitation of warm raw milk
Marketing coops
43. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
Marketing coops
Iron-copper
Ultra high temperatures
The Food and Drug Administration
44. The Mid-American International Agri-Trade Council assists _______
Midwest food manufactures
Chicago Mercantile Exchange
Cheese
Bacterial
45. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Osteoporosis
Raw to sanitized
Rancid
Listeria monocytogenes
46. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?
Sub-clinical
Milk supplies one half the calcium
Streptococci
Raw to sanitized
47. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
Lactose
Feed
Aerobic
Hot and humid
48. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.
Fluid milk products and cheese
Dairy Management - Inc.
48 hours at 32ºC
NASS Cheddar cheese price survey
49. Federal milk marketing orders were established in _____.
Early spring and late fall
Class I
1937
Alkaline phosphatase
50. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Milkfat
Imports of milk protein concentrates and casein
Centrifuge
Decreased