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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. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
Five
13
Milk handlers
Making sure equipment has been cleaned correctly
2. _____ is the process of killing all microorganisms.
Sterilization
Penicillin G
Secretary of Agriculture of the U.S.
Market stabilization
3. For the maximum intake of calcium - one should consume_______.
The Food and Drug Administration
Skim milk
Excessive agitation of warm raw milk
Temperature and time
4. Milk with low total solids will produce what off-flavor?
Bitter - salty
Careless handling
3.5-4.0
Flat
5. The establishment of a Federal milk marketing order is generally initiated by ________.
Dairy farmers - through their cooperative association
Shelf date
Class I
Psychrotropic
6. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Sediment
Streak canal
Alkaline cleaner in hot water
Psychrotrophs
7. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Carbohydrate
Handler
Filled
Making sure equipment has been cleaned correctly
8. Which of the following four primary taste sensations is correctly matched with the causal agent?
A
Bitter-quinine
Public hearings are held so that all interested parties may present their views.
Acidic detergent
9. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Vaccuumization
Shelf date
A
Oxidized
10. The pasteurized Milk Ordinance regulates what?
13
Dairy farmers - through their cooperative association
Real California Cheese
Grade A milk
11. What is not a cause of coliform mastitis?
Milking too soon after calving
Five
Vacuum
4 to 6
12. Milk producers have formed _____ to gain bargaining power.
Phosphorous
Chicago Mercantile Exchange
Supermarkets
Cooperatives
13. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Breakfast
Lactic acid producing bacteria
Milk lock
Once or twice monthly
14. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Supermarkets
Butter-cheese
Brucellosis
Growth of bacteria in the milk
15. 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 _______.
100%
Flat
3.5-4.0
Northeast dairy compact
16. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
Aged Gouda
Payment made to milk producers for milk
Hypochlorite sanitizer
Cooperatives
17. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?
1937
Streak canal
Foot-and-mouth disease exists
Real California Cheese
18. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
Sanitary restrictions on production are imposed on producers.
60
Alkaline phosphatase
161ºF for 15 seconds
19. 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.
Brucellosis
Freezing point
Alkaline
Psychrotropic
20. 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
Scientific - technical & economic progress
Sub-clinical
Staphylococcus dysgalactiae
21. 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?
Fat content
Dairy Export Incentive Program
Acid degree value
$5.27
22. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
Milk handlers
National Milk Producers Federation
76%
Once or twice monthly
23. Federal Milk Marketing Orders are a mechanism for...
Vaccuumization
Alkaline cleaner in hot water
NASS Cheddar cheese price survey
Market stabilization
24. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
11
Milkfat
60
Leukocytes
25. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.
Cwt
Federal Milk Marketing Order
3.25 percent milkfat and 8.25 percent solids-not-fat
Producer settlement fund (equalization fund)
26. _____ is the cause of the rancid flavor in milk.
Extreme agitation of raw milk
13
18000
Feed
27. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
An atrophied cell
Lactic acid producing bacteria
Alkaline cleaner in hot water
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
28. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
13
60
8.6
Third
29. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.
Vaccuumization
Alkaline phosphatase
Dry the corn down as soon as possible
More than doubled
30. The two most important diseases of cattle transmissible to man through milk are _______.
Lactic acid producing bacteria
Class I
Ultra high temperatures
Tuberculosis and brucellosis
31. Continued low calcium intake may result in ______ in adults.
Casein - Lactalbumin
45
Penicillin G
Osteoporosis
32. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
Increased
11
3.5
Class I
33. A system of fairly distributing payment among producers in a Federal Milk Market is called...
1890
Pooling
Prices paid milk producers
Pendulous udders
34. 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
Low-carbohydrates diets
Mastitis
Malty
35. Flavors of milk may be caused in general by _______________.
Feeds consumed by the cow
2-4
Careless handling
18000
36. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.
Imports of milk protein concentrates and casein
8.75
Chlorine
Grade A
37. The two main proteins in milk are ____ and ____.
Casein - Lactalbumin
Brucellosis
Strip
Fluid milk products
38. Milk meeting the highest sanitary requirements is known as Grade _____.
A
A large proportion of the human population is sensitive to antibiotics
Leukocytes
Handler
39. A cryoscopy is an important tool that test for __________ in milk.
Added water
Promotions & research
Penicillin G
Milk supplies one half the calcium
40. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
A higher price for non fat dry milk and a lower price for butter
Handlers
4 ounces of Cheddar or American cheese
60
41. 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?
Cheese
Microorganisms
Market stabilization
2-4
42. _______ indicates the percentage of milk used in each class.
Blend
Vacuum
Strip cup
90
43. Under federal orders - dairy farmers receive their milk checks?
Once or twice monthly
Enhancing scientific opportunities for the European Dairy Industry.
Determine whether mammary glands are inflamed
Salty
44. Quarters infected with mastitis tend to shed more _____ defending white blood cells.
Hot and humid
Leukocytes
A large proportion of the human population is sensitive to antibiotics
Psychrotrophs
45. The milk becomes the property of the buyer once....
98
It is loaded into the transport truck on the farm
Cheese - nonfat dry milk - butter
Blend
46. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Agalactiae
Gallon
Vacuum
Sterilization
47. Milk is a good source of all water soluble vitamins except for _____.
Ascorbic acid
Cheese
Blend
80%
48. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
Flavored milk
A large proportion of the human population is sensitive to antibiotics
75%
A higher price for non fat dry milk and a lower price for butter
49. The main objection of dirt and milkstone on parts is _____.
Breakfast
Substitution of chocolate skim milk for whole milk
3.25 percent milkfat and 8.25 percent solids-not-fat
Increased bacterial count
50. What will best control contagious mastitis?
3.5
Breakfast
98
Germicidal teat dip