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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 group of flavors cannot be detected by odor?
Bitter - salt - sour - sweet
Over $63000000
Bitter - salty
Dairy farmers
2. Under federal orders - dairy farmers receive their milk checks?
Once or twice monthly
Assure consumers an adequate supply of pure - wholesome milk
1.032
Third
3. Milk is a good source of all water soluble vitamins except for _____.
California - Oregon - and Washington
Microorganisms
Magnesium-Iron-Manganese-Copper
Ascorbic acid
4. 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?
The products made from it by milk processors
Iron-copper
Cheese
Butter
5. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
The Food and Drug Administration
Dairy Management - Inc.
750000
Phosphorous
6. 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.
California
Psychrotropic
Streak canal
Alkaline cleaner in hot water
7. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
Casein - Lactalbumin
Lactic acid producing bacteria
A large proportion of the human population is sensitive to antibiotics
Raw to sanitized
8. 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
Lactose
Substitution of chocolate skim milk for whole milk
Calcium
9. What is not a cause of coliform mastitis?
Blend
Fluid milk and cream
Milking too soon after calving
29.8
10. Dairy farmers can buy and sell dairy futures on what exchange?
60
Chicago Mercantile Exchange
Early spring and late fall
Dairy farmers
11. 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 _______.
1000
90
98%
Northeast dairy compact
12. A high acid flavor (sour) in milk is caused by ________.
Growth of bacteria in the milk
60
Streptococcus agaiactiae and Staphylococcus aureaus
Marketing coops
13. In Federal order markets - milk sold for consumption in fluid form is in __________.
Handler
Mold
Class I
Gallon
14. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
13
Sour
1000
Once or twice monthly
15. The Dairy Herd Improvement Association is a cooperative which provides_______.
Milk testing and record keeping program for dairy cows
Milkfat
Salty
The Pasteurized Milk Ordinance and Code
16. Milk is the only source of __________ in nature.
Lactose
Provide marketing power for dairy farmers
Sediment
Pesticides
17. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
Alkaline
National Milk Producers Federation
3.25%
Flavored milk
18. Water added to milk is detected by checking the _____.
Ultra high temperatures
Gallon
Freezing point
Inhibited
19. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.
Chicago Mercantile Exchange
NASS Cheddar cheese price survey
Increased
Dairy farmers
20. 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
Acid degree value
Carbohydrate
Salty
21. The four major sensations are...?
Use a bactericide for disinfecting the teats after milking
Each state
Bitter - salt - sour - sweet
1000
22. The establishment of a Federal milk marketing order is generally initiated by ________.
Food and Drug Administration (FDA)
Dairy farmers - through their cooperative association
An atrophied cell
Temperature and time
23. Milk provides _____and_____ in approximately the same ratio as found in bone.
More than doubled
90
Streptococci
Calcium and phosphorus
24. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Thermoduric
Sediment
Filled
Milk fat content
25. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Butter-cheese
Dairy Export Incentive Program
Federal Milk Marketing Order
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
26. Lactose is the principal ________ in milk.
3.5
Dairy Export Incentive Program
Carbohydrate
75%
27. The milk becomes the property of the buyer once....
A
3.5-4.0
Substitution of chocolate skim milk for whole milk
It is loaded into the transport truck on the farm
28. The milk becomes the property of the buyer once....
It is loaded into the transport truck on the farm
Ultra high temperatures
Ascorbic acid
Lactic acid producing bacteria
29. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Alkaline phosphatase
Streptococci
Distinct precipitate forms - but no gel
3.25 percent milkfat and 8.25 percent solids-not-fat
30. What is not an objective of milk evaluation?
Alkaline phosphatase
Bitter-quinine
B. Determining one brand of milk from another
Blend
31. About _______ of the calcium available in the food supply is provided by milk.
3.25%
Milk supplies one half the calcium
Five
75%
32. The __________ test is used to detect if milk has been pasteurized properly.
90
Inhibited
Secretary of Agriculture of the U.S.
Phosphatase
33. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
Alkaline phosphatase
Strip
1000
2 to 5 cents
34. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Half-and-half
Staphylococcus dysgalactiae
Each state
Prices paid milk producers
35. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
I
Breakfast
Class I
Hot and humid
36. Federal milk marketing orders were established in _____.
19
11
Sour
1937
37. 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
Foot-and-mouth disease exists
Grade A milk
2-4
38. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
Cheese - nonfat dry milk - butter
Chicago Mercantile Exchange
Microorganisms
3.25%
39. What directly influence(s) the total supply of milk?
Grade A milk
Listeria monocytogenes
Sub-clinical
Prices paid milk producers
40. Each Federal Milk Marketing order is administered by a representative of the...
1.032
98
Secretary of Agriculture of the U.S.
Grade A
41. Continued low calcium intake may result in ______ in adults.
Osteoporosis
California
Vacuum
Plastic
42. 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.
$5.27
Handler
Butter-cheese
Alkaline cleaner in hot water
43. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.
Cooperatives
Psychrotrophs
Distinct precipitate forms - but no gel
Ascorbic acid
44. The most common off-flavor in milk is __________
Increased bacterial count
Aerobic
Sanitizers
29.8
45. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
Imports of milk protein concentrates and casein
Early spring and late fall
Dairy farmers
Increased
46. To remove fat from milking equipment use...
19
Alkaline cleaner in hot water
Milk handlers
Pint
47. Federal Milk Marketing Orders are a mechanism for...
100%
Over $63000000
Market stabilization
Assessing milk handlers in the order
48. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
Clenbuterol
18000
Pint
Making sure equipment has been cleaned correctly
49. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Early spring and late fall
A
Oxidized
Brucellosis
50. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
4 to 6
Cooperatives
Agriculture
It is loaded into the transport truck on the farm