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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. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
Chlorine
Bitter - salty
Milking too soon after calving
Clenbuterol
2. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Strip cup
Streak canal
Cheese - nonfat dry milk - butter
45
3. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Cheese - nonfat dry milk - butter
100%
Filled
The percentage of the population between 45-60 years of age
4. What percentage of U.S. households buy fluid milk (on an annual basis)?
Feed
Ultra-filtration
98%
Plastic
5. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
Alkaline cleaner in hot water
A large proportion of the human population is sensitive to antibiotics
Vacuum
Early spring and late fall
6. The two most important etlologic agents of mastitis are __________.
Skim milk
Milk fat and milk sugar
Streptococcus agaiactiae and Staphylococcus aureaus
Filled
7. Water added to milk is detected by checking the _____.
It lowers variability among cartons of milk
2 to 5 cents
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Freezing point
8. Flavors of milk may be caused in general by _______________.
Fluid milk products
Feeds consumed by the cow
Feed
Five
9. Each Federal Milk Marketing order is administered by a representative of the...
A higher price for non fat dry milk and a lower price for butter
Dairy farmers
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Secretary of Agriculture of the U.S.
10. Milk supplies more than 70% of which vital component of the American diet?
Calcium
Agalactiae
Food and Drug Administration (FDA)
Pesticides
11. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Acidic detergent
60
Bacterial
100%
12. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.
Australia
50-50
Extreme agitation of raw milk
. cream products - cottage cheese - and ice cream
13. A high acid flavor (sour) in milk is caused by ________.
Carbohydrate
Growth of bacteria in the milk
Strip cup
Sanitizers
14. 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 _______.
Grow
Producer settlement fund (equalization fund)
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Streptococci
15. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
29.8
Penicillin G
Foot-and-mouth disease exists
Bitter-quinine
16. Quarters infected with mastitis tend to shed more _____ defending white blood cells.
Coliform bacteria
Secretary of Agriculture of the U.S.
Leukocytes
Grade A
17. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
50-50
Over $63000000
Lactic acid producing bacteria
48 - 72
18. What vitamin was first discovered in milk fat and is important to eyesight?
The milk handlers
Bitter-quinine
A
Dairy farmers
19. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Carbohydrate
The percentage of the population between 45-60 years of age
Wisconsin mastitis test
Federal Milk Marketing Order
20. The two most important diseases of cattle transmissible to man through milk are _______.
Over $63000000
Clenbuterol
Calcium
Tuberculosis and brucellosis
21. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Feed
Increased
Enhancing scientific opportunities for the European Dairy Industry.
Aerobic
22. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.
Breakfast
Wisconsin mastitis test
Strip
Mailbox prices
23. 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
Skim milk
It is loaded into the transport truck on the farm
Excessive agitation of warm raw milk
24. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
Milk handlers
Psychrophilic and psychotrophic
48 hours at 32ºC
Prices paid milk producers
25. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
Federal Milk Marketing Order
Chlorine
1890
Homogenization
26. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...
Low-carbohydrates diets
B. Determining one brand of milk from another
Distinct precipitate forms - but no gel
The percentage of the population between 45-60 years of age
27. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...
California
Low-carbohydrates diets
1.032
50-50
28. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?
NASS Cheddar cheese price survey
California - Oregon - and Washington
Alkaline phosphatase
Agalactiae
29. 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
Calcium
Salty
Third
B. Determining one brand of milk from another
30. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
Phosphorous
80%
Flat
Malty
31. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Wisconsin mastitis test
Handlers
Pooling
Real California Cheese
32. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
90
Psychrotrophs
1937
3.5
33. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol
Increased bacterial count
Bitter - salt - sour - sweet
Ultra high temperatures
Lactic acid producing bacteria
34. Which one of the following is not a cause of mastitis?
Gallon
Hypochlorite sanitizer
Sterilization
Staphylococcus dysgalactiae
35. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
Scientific - technical & economic progress
Aged Gouda
Ultra high temperatures
A
36. The primary factors influencing per capita cheese demand does not include?
Penicillin
The percentage of the population between 45-60 years of age
4 ounces of Cheddar or American cheese
Third
37. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.
Osteoporosis
Bitter - salt - sour - sweet
Aerobic
Market stabilization
38. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
1908
80%
Increased
55
39. Class II manufactured dairy products are used in soft manufactured products such as?
Vaccuumization
. cream products - cottage cheese - and ice cream
48 hours at 32ºC
Temperature and time
40. In the care and management of dairy cows - milking takes _____ percent of the labor.
Bitter - salt - sour - sweet
$5.27
55
Lactic acid producing bacteria
41. Milk found in cows with a high somatic cell count would result in a decrease in __________.
Lactic acid producing bacteria
Penicillin
Magnesium-Iron-Manganese-Copper
Casein
42. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Cheese
Mailbox prices
Handler
Assessing milk handlers in the order
43. For the maximum intake of calcium - one should consume_______.
Class I
Pendulous udders
Skim milk
Riboflavin
44. Flavors of milk may be caused in general by _______________.
3.25 percent milkfat and 8.25 percent solids-not-fat
80%
Mastitis
Feeds consumed by the cow
45. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Pooling
Malty
Over $63000000
Psychrotropic
46. 1. Operating cost of Federal orders are paid by ______.
Public hearings are held so that all interested parties may present their views.
The milk handlers
Sanitary restrictions on production are imposed on producers.
Raw Fluid Milk
47. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
Fluid milk products
Alkaline phosphatase
Flat
48 - 72
48. What is not an objective of milk evaluation?
B. Determining one brand of milk from another
Cheese
Riboflavin
Ascorbic acid
49. _____ is the process of killing all microorganisms.
Sour
80%
60
Sterilization
50. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?
Real California Cheese
Provide marketing power for dairy farmers
Added water
11