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Dairy Foods Industry
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Subjects
:
industries
,
dairy
Instructions:
Answer 50 questions in 15 minutes.
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study here
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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 stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.
Germicidal teat dip
Penicillin G
Leukocytes
50-50
2. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.
Handlers
Bitter - salty
Growth of bacteria in the milk
Marketing coops
3. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Vacuum
Magnesium-Iron-Manganese-Copper
West
Once or twice monthly
4. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
Magnesium-Iron-Manganese-Copper
Chicago Mercantile Exchange
Federal Milk Marketing Order
80%
5. 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.
Penicillin G
Pooling
Agriculture
8.6
6. What do milk marketing cooperatives do?
Provide marketing power for dairy farmers
Sediment
1937
. cream products - cottage cheese - and ice cream
7. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
A higher price for non fat dry milk and a lower price for butter
Fluid milk products and cheese
Butter
45
8. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
Blend
Pituitary
Half-and-half
Staphylococcus dysgalactiae
9. Federal milk marketing orders were established in _____.
1937
Dairy farmers
Secretary of Agriculture of the U.S.
NASS Cheddar cheese price survey
10. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Butter-cheese
98%
Phosphatase
Oxidized
11. At the present time - most milk is sold through...
Federal Milk Marketing Order
Secretary of Agriculture of the U.S.
Sour
Supermarkets
12. Class II manufactured dairy products are used in soft manufactured products such as?
Oxidized
Coliform bacteria
The products made from it by milk processors
. cream products - cottage cheese - and ice cream
13. 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
Malty
Fluid milk products
A large proportion of the human population is sensitive to antibiotics
14. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Lactic acid producing bacteria
Sterilization
Growth of bacteria in the milk
Raw Fluid Milk
15. The Dairy Herd Improvement Association is a cooperative which provides_______.
Milk testing and record keeping program for dairy cows
3.25%
Blend
Osteoporosis
16. Milk found in cows with a high somatic cell count would result in a decrease in __________.
Casein
California - Oregon - and Washington
Temperature and time
Pooling
17. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
The products made from it by milk processors
Agriculture
Shelf date
Oxidized
18. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.
Sour
10
Foot-and-mouth disease exists
Northeast dairy compact
19. 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 _______.
Grade A
Market stabilization
Raw Fluid Milk
A large proportion of the human population is sensitive to antibiotics
20. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
Distinct precipitate forms - but no gel
Early spring and late fall
750000
Hypochlorite sanitizer
21. The largest percentage of the U.S. milk supply is utilized in the production of ______.
California - Oregon - and Washington
Iron-copper
Wisconsin mastitis test
Cheese
22. Milk provides _____and_____ in approximately the same ratio as found in bone.
Foot-and-mouth disease exists
50-50
98
Calcium and phosphorus
23. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Provide marketing power for dairy farmers
More than doubled
Grade A
Use a bactericide for disinfecting the teats after milking
24. The cost of operating Federal orders is paid by ________.
Assessing milk handlers in the order
Midwest food manufactures
Ascorbic acid
Homogenization
25. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.
Promotions & research
Cooperatives
Dairy farmers
Prices paid milk producers
26. 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
2 to 5 cents
Dry the corn down as soon as possible
Germicidal teat dip
27. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization
Alkaline phosphatase
Agriculture
Raw Fluid Milk
Riboflavin
28. For the maximum intake of calcium - one should consume_______.
Aerobic
Skim milk
Mold
Hydrometer
29. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
Chlorine
Acidic detergent
The Food and Drug Administration
Excessive agitation of warm raw milk
30. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.
Midwest food manufactures
The Food and Drug Administration
Increased bacterial count
The Pasteurized Milk Ordinance and Code
31. 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.
750000
Calcium
Raw to sanitized
Oxidized
32. The establishment of a Federal milk marketing order is generally initiated by ________.
Dairy farmers - through their cooperative association
Milk handlers
Casein
Mold
33. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Cheese - nonfat dry milk - butter
Filled
Alkaline
Mold
34. Which group of flavors cannot be detected by odor?
18000
A
Bitter - salty
It lowers variability among cartons of milk
35. The major cause of mastitis infections are _____ infections
Bacterial
Half-and-half
Making sure equipment has been cleaned correctly
76%
36. The only mastitis pathogen using the mammary gland as its primary habitat is?
Agalactiae
Hot and humid
Aged Gouda
Distinct precipitate forms - but no gel
37. The main objection of dirt and milkstone on parts is _____.
Increased bacterial count
29.8
Bacterial
50-50
38. ___________ is a test for rancidity?
Strip cup
B. Determining one brand of milk from another
1937
Acid degree value
39. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.
Distinct precipitate forms - but no gel
Pooling
The percentage of the population between 45-60 years of age
It lowers variability among cartons of milk
40. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
The milk handlers
Streak canal
Casein
Grade A milk
41. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
Flavored milk
Blend
Half-and-half
Payment made to milk producers for milk
42. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.
Extreme agitation of raw milk
A
Use a bactericide for disinfecting the teats after milking
California
43. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.
Plastic
Assure consumers an adequate supply of pure - wholesome milk
Milkfat
48 hours at 32ºC
44. A high acid flavor (sour) in milk is caused by ________.
Brucellosis
Growth of bacteria in the milk
It lowers variability among cartons of milk
Extreme agitation of raw milk
45. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
48 - 72
Alkaline cleaner in hot water
3.25 percent milkfat and 8.25 percent solids-not-fat
Public hearings are held so that all interested parties may present their views.
46. Dairy farmers can buy and sell dairy futures on what exchange?
Centrifuge
Milking too soon after calving
Chicago Mercantile Exchange
1890
47. The major cause of mastitis infections are _____ infections
Bacterial
Sediment
Filled
Increased bacterial count
48. Milk used for _____ is Class I Milk.
National Milk Producers Federation
1890
Fluid milk products
Milkfat
49. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
Calcium
Shelf date
Malty
Brucellosis
50. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
Bitter - salt - sour - sweet
Cheese - nonfat dry milk - butter
Malty
Casein
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