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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. The antibiotic _____ gives sensitive reaction to a large proportion of the public.
Osteoporosis
Penicillin G
Sterilization
60
2. 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 _______.
Bitter - salty
Northeast dairy compact
Foot-and-mouth disease exists
Promotions & research
3. Continued low calcium intake may result in ______ in adults.
The products made from it by milk processors
The milk handlers
Osteoporosis
Bacterial
4. The International Dairy Federation (IDF) mission is to promote ______________.
Homogenization
. cream products - cottage cheese - and ice cream
Handler
Scientific - technical & economic progress
5. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?
Market stabilization
Rancid
45
Foot-and-mouth disease exists
6. The U.S. Dairy Export Council (USDEC) was created by ___________.
Not controlled by Federal Orders
98
Milk fat content
Dairy Management - Inc.
7. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).
Butter
Grow
Strip cup
Each state
8. Which of the following four primary taste sensations is correctly matched with the causal agent?
Bitter-quinine
Cooperatives
Sanitary restrictions on production are imposed on producers.
Excessive agitation of warm raw milk
9. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.
Malty
Use a bactericide for disinfecting the teats after milking
A
Psychrotropic
10. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.
Lactose
Microorganisms
Sour
50-50
11. Federal milk marketing orders were established in _____.
Not controlled by Federal Orders
1937
Rancid
Pendulous udders
12. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
8.75
Public hearings are held so that all interested parties may present their views.
Staphylococcus dysgalactiae
Over $63000000
13. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers
100000
3.5-4.0
Centrifuge
Lactic acid producing bacteria
14. Badly dented or damaged milker unit parts are caused by?
Blend
Feed
Fluid milk products
Careless handling
15. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Brucellosis
10
Cream and milk fat
16. One gallon of milk weighs _____ pounds.
8.6
Sanitary restrictions on production are imposed on producers.
Clenbuterol
Mailbox prices
17. The main objection of dirt and milkstone on parts is _____.
Sediment
Increased bacterial count
Phosphatase
Acidic detergent
18. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Psychrotropic
Each state
Sediment
B. Determining one brand of milk from another
19. The components of milk responsible for richness and sweetness - in this order are...
Fluid milk products
Cream and milk fat
Substitution of chocolate skim milk for whole milk
Milk fat and milk sugar
20. Products eligible for the Dairy Export Incentive Program (DEIP).
Butter
13
Aged Gouda
The Food and Drug Administration
21. For the maximum intake of calcium - one should consume_______.
Skim milk
Decreased
161ºF for 15 seconds
Calcium and phosphorus
22. Badly dented or damaged milker unit parts are caused by?
Making sure equipment has been cleaned correctly
Careless handling
The Pasteurized Milk Ordinance and Code
Brucellosis
23. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.
Milkfat
Milking too soon after calving
Thermoduric
Cream and milk fat
24. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
4 ounces of Cheddar or American cheese
76%
Streptococci
Sediment
25. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Vacuum
Lactalbumin-casein
Homogenization
A
26. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Increased
Over $63000000
Coliform bacteria
1.032
27. Adulterants of milk that are detrimental to man's health are _____.
45
Pesticides
13
Federal Milk Marketing Order
28. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Centrifuge
Malty
Over $63000000
Hydrometer
29. A popular screening test for bulk blended milk that detects abnormal milk is the _____.
Ultra high temperatures
Wisconsin mastitis test
West
Handler
30. Federal Milk Marketing Orders are a mechanism for...
Freezing point
Calcium
Market stabilization
Streptococcus agaiactiae and Staphylococcus aureaus
31. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
Public hearings are held so that all interested parties may present their views.
60
Lactalbumin-casein
Freezing point
32. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Mailbox prices
Payment made to milk producers for milk
Lactic acid producing bacteria
Phosphorous
33. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.
Thermoduric
Feeds consumed by the cow
90
2-4
34. 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 _______.
The Food and Drug Administration
Market stabilization
Lactose
Producer settlement fund (equalization fund)
35. The objectives of the Babcock Institute do not include________________.
Enhancing scientific opportunities for the European Dairy Industry.
100000
Alkaline cleaner in hot water
The Food and Drug Administration
36. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
48 - 72
Dairy farmers - through their cooperative association
Cwt
Handlers
37. Quarters infected with mastitis tend to shed more _____ defending white blood cells.
Lactic acid producing bacteria
Ultra-filtration
Midwest food manufactures
Leukocytes
38. To remove fat from milking equipment use...
Pituitary
Flavored milk
Bitter-quinine
Alkaline cleaner in hot water
39. Milk meeting the highest sanitary requirements is known as Grade _____.
1937
A
Acid degree value
Handlers
40. What do milk marketing cooperatives do?
Mold
Provide marketing power for dairy farmers
Milkfat
Staphylococcus dysgalactiae
41. What percent of all milk produced in the U.S. is sold to dairy processing plants?
Pendulous udders
98
Salty
2-4
42. Milk contains all the known vitamins and is an especially good source of ___
Riboflavin
45
90
Acidic detergent
43. Which of the following have dairy farmers - through their cooperatives opposed?
Imports of milk protein concentrates and casein
Magnesium-Iron-Manganese-Copper
Dairy farmers
Producer settlement fund (equalization fund)
44. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
Making sure equipment has been cleaned correctly
Lactalbumin-casein
90
Milk handlers
45. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Iron-copper
Milk lock
Lactose
Strip
46. The most prevalent off flavor of fluid milk is ______.
Feed
4 to 6
Grow
4 ounces of Cheddar or American cheese
47. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
Tuberculosis and brucellosis
Streptococci
A higher price for non fat dry milk and a lower price for butter
100%
48. 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.
Promotions & research
Each state
Fluid milk and cream
Carbohydrate
49. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
The percentage of the population between 45-60 years of age
Phosphatase
Centrifuge
Calcium
50. Which of the following is untrue concerning the federal milk marketing orders?
Decreased
Sanitary restrictions on production are imposed on producers.
Food and Drug Administration (FDA)
2-4
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