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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. Lactose is the principal ________ in milk.
Cheese - nonfat dry milk - butter
Carbohydrate
Thermoduric
Streptococci
2. Grade A milk priced under Federal Orders is classified according to...
Cheese - nonfat dry milk - butter
The products made from it by milk processors
Malty
8.75
3. Adulterants of milk that are detrimental to man's health are _____.
California - Oregon - and Washington
Scientific - technical & economic progress
Prices paid milk producers
Pesticides
4. Which one of the following is not a cause of mastitis?
Staphylococcus dysgalactiae
Grade A
Enhancing scientific opportunities for the European Dairy Industry.
Penicillin
5. Quality of grade A milk is...
75%
Microorganisms
Not controlled by Federal Orders
Class I
6. 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
Germicidal teat dip
The percentage of the population between 45-60 years of age
Blend
7. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.
Coliform bacteria
Rancid
8.75
Making sure equipment has been cleaned correctly
8. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
4 to 6
10
Strip
Coliform bacteria
9. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
Excessive agitation of warm raw milk
1.032
Midwest food manufactures
Acidic detergent
10. The U.S. Dairy Export Council (USDEC) was created by ___________.
Dairy Management - Inc.
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
NASS Cheddar cheese price survey
Cheese - nonfat dry milk - butter
11. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Feeds consumed by the cow
Decreased
Alkaline
2 to 5 cents
12. Federal milk marketing orders were established in _____.
3.5-4.0
Prices paid milk producers
Raw Fluid Milk
1937
13. The Mid-American International Agri-Trade Council assists _______
Cheese
Temperature and time
Midwest food manufactures
Enhancing scientific opportunities for the European Dairy Industry.
14. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
Carbohydrate
The Food and Drug Administration
Distinct precipitate forms - but no gel
Streak canal
15. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.
Sediment
60
2-4
It lowers variability among cartons of milk
16. The major cause of the salty flavor in milk is ___________.
Cwt
Vaccuumization
Mastitis
Hydrometer
17. Whole milk contains _____ percent protein.
Homogenization
3.5-4.0
19
Cream and milk fat
18. At the present time - most milk is sold through...
Cream and milk fat
Supermarkets
3.25 percent milkfat and 8.25 percent solids-not-fat
A
19. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
4 to 6
Sanitary restrictions on production are imposed on producers.
Casein
Foot-and-mouth disease exists
20. Milk is a good source of all water soluble vitamins except for _____.
Butter
100000
Ascorbic acid
1908
21. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
Scientific - technical & economic progress
Acidic detergent
29.8
West
22. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
Cheese - nonfat dry milk - butter
. cream products - cottage cheese - and ice cream
76%
California
23. The major cause of the salty flavor in milk is ___________.
Mastitis
Oxidized
Psychrophilic and psychotrophic
Aerobic
24. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?
Penicillin
Sanitizers
Short hedge
Cheese
25. What do milk marketing cooperatives do?
Milk supplies one half the calcium
. cream products - cottage cheese - and ice cream
Provide marketing power for dairy farmers
18000
26. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.
76%
Decreased
Lactose
Salty
27. 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 _______.
Raw Fluid Milk
More than doubled
Assessing milk handlers in the order
Class I
28. What causes flavors in milk such as acid - high acid - or sour milk.
50-50
Provide marketing power for dairy farmers
Microorganisms
Hot and humid
29. The insufficient removal of milk from the milk collection system is called _____.
1908
Breakfast
Milk lock
Penicillin G
30. Milk protein contains _____ of the essential amino acids and in appreciable amounts
100%
Flat
45
Excessive agitation of warm raw milk
31. In the care and management of dairy cows - milking takes _____ percent of the labor.
Phosphorous
100000
55
Malty
32. The primary factors influencing per capita cheese demand does not include?
1890
The percentage of the population between 45-60 years of age
Bitter-quinine
Scientific - technical & economic progress
33. What is the most popular size container used for fluid milk?
Acid degree value
Gallon
Use a bactericide for disinfecting the teats after milking
Alkaline phosphatase
34. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
1890
Sterilization
98%
3.5
35. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
Lactalbumin-casein
Milking too soon after calving
161ºF for 15 seconds
Milk lock
36. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
Third
Tuberculosis and brucellosis
Pituitary
80%
37. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Sub-clinical
100%
Grade A
Milk supplies one half the calcium
38. The current supply & demand situation has which of the products from milk in short supply?
Northeast dairy compact
Cream and milk fat
Australia
Fluid milk products
39. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
Substitution of chocolate skim milk for whole milk
A large proportion of the human population is sensitive to antibiotics
Agriculture
Malty
40. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.
Strip cup
Milk handlers
Milking too soon after calving
Growth of bacteria in the milk
41. Flavors of milk may be caused in general by _______________.
Feeds consumed by the cow
Class I
Lactose
Real California Cheese
42. __________ is usually the most abundant of the major solid components of milk.
Lactose
4 ounces of Cheddar or American cheese
Food and Drug Administration (FDA)
Class I
43. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
Midwest food manufactures
29.8
Dairy Management - Inc.
Cheese - nonfat dry milk - butter
44. 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.
Determine whether mammary glands are inflamed
Acid degree value
Agriculture
Class I
45. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?
4 to 6
Clenbuterol
National Milk Producers Federation
3.25 percent milkfat and 8.25 percent solids-not-fat
46. Milk is sold in units of _____ by the producer to the handler.
Pesticides
Over $63000000
1000
Cwt
47. What is the most popular type container used for fluid milk?
50-50
Plastic
A higher price for non fat dry milk and a lower price for butter
Growth of bacteria in the milk
48. 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 Management - Inc.
Oxidized
Milkfat
Dairy Export Incentive Program
49. The largest percentage of the U.S. milk supply is utilized in the production of ______.
Ultra high temperatures
Butter-cheese
Cheese
Handler
50. Which of the following is not a part of the establishment of a federal marketing order?
11
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Agriculture
Lactose