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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. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
Homogenization
Blend
California - Oregon - and Washington
Midwest food manufactures
2. Milk is used most often at?
3.25 percent milkfat and 8.25 percent solids-not-fat
Breakfast
Casein
Butter-cheese
3. A popular screening test for bulk blended milk that detects abnormal milk is the _____.
Wisconsin mastitis test
The percentage of the population between 45-60 years of age
Osteoporosis
Short hedge
4. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
Streptococci
Imports of milk protein concentrates and casein
3.5
Marketing coops
5. The antibiotic _____ gives sensitive reaction to a large proportion of the public.
NASS Cheddar cheese price survey
Streptococcus agaiactiae and Staphylococcus aureaus
Penicillin G
Prices paid milk producers
6. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
Cheese
California - Oregon - and Washington
Strip
10
7. The Dairy Herd Improvement Association is a cooperative which provides_______.
Milk testing and record keeping program for dairy cows
B. Determining one brand of milk from another
Temperature and time
Ascorbic acid
8. Milk supplies more than 70% of which vital component of the American diet?
Riboflavin
Calcium
Coliform bacteria
Each state
9. What do milk marketing cooperatives do?
80%
Lactose
Provide marketing power for dairy farmers
90
10. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
West
2 to 5 cents
Blend
Acid degree value
11. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
Casein
4 to 6
Bitter - salt - sour - sweet
Pooling
12. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Phosphatase
Prices paid milk producers
Butter-cheese
Streptococci
13. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
An atrophied cell
Handlers
Increased bacterial count
Dairy farmers
14. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Lactic acid producing bacteria
Careless handling
Oxidized
A
15. The pasteurized Milk Ordinance regulates what?
Ultra high temperatures
Casein - Lactalbumin
Grade A milk
Milk handlers
16. 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.
Calcium and phosphorus
Freezing point
$5.27
Sub-clinical
17. What vitamin was first discovered in milk fat and is important to eyesight?
Skim milk
Sanitary restrictions on production are imposed on producers.
A
Calcium
18. Pasteurization was developed in _____ as a heat treatment to preserve food.
1890
Real California Cheese
Sterilization
Casein
19. About _______ of the calcium available in the food supply is provided by milk.
Alkaline cleaner in hot water
Foot-and-mouth disease exists
75%
29.8
20. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off
4 to 6
Acid degree value
Third
55
21. The milk becomes the property of the buyer once....
It is loaded into the transport truck on the farm
Shelf date
1890
Increased
22. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
Coliform bacteria
750000
Wisconsin mastitis test
Blend
23. 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.
Pesticides
Milk fat and milk sugar
Butter
Chicago Mercantile Exchange
24. The two main proteins in milk are ____ and ____.
Food and Drug Administration (FDA)
Microorganisms
Short hedge
Casein - Lactalbumin
25. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.
Plastic
76%
Sour
Fluid milk and cream
26. A cryoscopy is an important tool that test for __________ in milk.
Added water
Raw to sanitized
California
Careless handling
27. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
Midwest food manufactures
98%
3.25 percent milkfat and 8.25 percent solids-not-fat
Blend
28. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.
Real California Cheese
Aerobic
Prices paid milk producers
Milk supplies one half the calcium
29. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.
Rancid
Raw to sanitized
Blend
Milkfat
30. Net profit after taxes divided by annual net sales is called ___________.
California - Oregon - and Washington
Lactalbumin-casein
Profit margin
Leukocytes
31. Which of the following have dairy farmers - through their cooperatives opposed?
55
Imports of milk protein concentrates and casein
More than doubled
100000
32. Milk producers have formed _____ to gain bargaining power.
Cooperatives
Skim milk
Clenbuterol
Chicago Mercantile Exchange
33. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?
Phosphatase
Flat
Milk supplies one half the calcium
Dry the corn down as soon as possible
34. Fluid milk contains an average of _____ percent solids.
Raw Fluid Milk
Class I
Calcium and phosphorus
13
35. 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
Alkaline
Foot-and-mouth disease exists
Salty
36. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Vaccuumization
Federal Milk Marketing Order
Grade A milk
Cheese - nonfat dry milk - butter
37. Which one of the following is not a cause of mastitis?
Feeds consumed by the cow
Staphylococcus dysgalactiae
Acidic detergent
4 to 6
38. The milk becomes the property of the buyer once....
It is loaded into the transport truck on the farm
Class I
Fluid milk products and cheese
Lactic acid producing bacteria
39. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
Thermoduric
90
Alkaline
Pituitary
40. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
Grade A milk
Marketing coops
18000
Cheese
41. Milk protein contains _____ of the essential amino acids and in appreciable amounts
100%
Clenbuterol
1000
Centrifuge
42. At the present time - most milk is sold through...
Casein - Lactalbumin
Supermarkets
3.5-4.0
Lactalbumin-casein
43. 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 _______.
Supermarkets
A higher price for non fat dry milk and a lower price for butter
Once or twice monthly
Northeast dairy compact
44. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
Making sure equipment has been cleaned correctly
Streak canal
Penicillin
Germicidal teat dip
45. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Iron-copper
It lowers variability among cartons of milk
1937
Vacuum
46. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
Hot and humid
National Milk Producers Federation
Casein - Lactalbumin
Lactic acid producing bacteria
47. A cryoscopy is an important tool that test for __________ in milk.
Calcium
55
Supermarkets
Added water
48. Quality of grade A milk is...
75%
Freezing point
Milk handlers
Not controlled by Federal Orders
49. A high acid flavor (sour) in milk is caused by ________.
Growth of bacteria in the milk
Grade A
Over $63000000
Milk handlers
50. 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
Third
Milk handlers
Secretary of Agriculture of the U.S.