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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 microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers
Marketing coops
Fluid milk products
100000
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
2. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
3.5
Over $63000000
Bacterial
Supermarkets
3. Milk contains all the known vitamins and is an especially good source of ___
Flavored milk
Australia
Riboflavin
Once or twice monthly
4. Bacteria that survive specific heat treatment are said to be _____.
Feeds consumed by the cow
Thermoduric
60
4 ounces of Cheddar or American cheese
5. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.
A large proportion of the human population is sensitive to antibiotics
Public hearings are held so that all interested parties may present their views.
Malty
Assure consumers an adequate supply of pure - wholesome milk
6. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Federal Milk Marketing Order
Assure consumers an adequate supply of pure - wholesome milk
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Food and Drug Administration (FDA)
7. What is not an important reason for a five day-seven degree shelf life test?
It lowers variability among cartons of milk
Not controlled by Federal Orders
Alkaline phosphatase
Blend
8. ___________ is a test for rancidity?
Acid degree value
Milk supplies one half the calcium
Butter
Rancid
9. Milk is sold in units of _____ by the producer to the handler.
Cwt
Dry the corn down as soon as possible
. cream products - cottage cheese - and ice cream
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
10. The milk fat differential used in paying for raw milk is...
Determine whether mammary glands are inflamed
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Over $63000000
Supermarkets
11. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Use a bactericide for disinfecting the teats after milking
Cream and milk fat
Substitution of chocolate skim milk for whole milk
Distinct precipitate forms - but no gel
12. Which of the following is untrue concerning the federal milk marketing orders?
Flat
Short hedge
Sanitary restrictions on production are imposed on producers.
1.032
13. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Streptococci
Imports of milk protein concentrates and casein
Casein
A
14. What is not a cause of coliform mastitis?
Penicillin
60
Profit margin
Milking too soon after calving
15. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?
Acidic detergent
A higher price for non fat dry milk and a lower price for butter
Leukocytes
Australia
16. Milk is sold in units of _____ by the producer to the handler.
Grade A milk
The Pasteurized Milk Ordinance and Code
Cwt
Class I
17. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.
Pituitary
Careless handling
Fluid milk products
Fluid milk products and cheese
18. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Northeast dairy compact
Rancid
60
The percentage of the population between 45-60 years of age
19. Federal Milk Marketing Orders are a mechanism for...
Fluid milk products and cheese
Market stabilization
Lactose
100000
20. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.
California
Midwest food manufactures
Alkaline phosphatase
Food and Drug Administration (FDA)
21. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Sterilization
Sour
Iron-copper
Ascorbic acid
22. Cow's milk contains _____ percent lactose
60
Assessing milk handlers in the order
Rancid
Five
23. Milk supplies more than 70% of which vital component of the American diet?
3.25 percent milkfat and 8.25 percent solids-not-fat
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Calcium
Vaccuumization
24. Badly dented or damaged milker unit parts are caused by?
Careless handling
Chicago Mercantile Exchange
Sour
The milk handlers
25. The protein in a quart of milk is approximately equivalent to that in ________.
Breakfast
Enhancing scientific opportunities for the European Dairy Industry.
4 ounces of Cheddar or American cheese
1890
26. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Phosphorous
100000
Feed
Homogenization
27. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...
Dairy Management - Inc.
Midwest food manufactures
It lowers variability among cartons of milk
More than doubled
28. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.
11
76%
Aerobic
Midwest food manufactures
29. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Sediment
Substitution of chocolate skim milk for whole milk
Enhancing scientific opportunities for the European Dairy Industry.
Penicillin G
30. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?
Market stabilization
Vaccuumization
It lowers variability among cartons of milk
Foot-and-mouth disease exists
31. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Acidic detergent
Increased
13
Milk fat content
32. Net profit after taxes divided by annual net sales is called ___________.
Profit margin
Once or twice monthly
Growth of bacteria in the milk
Grow
33. The Mid-American International Agri-Trade Council assists _______
Grow
Microorganisms
Penicillin G
Midwest food manufactures
34. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Each state
Clenbuterol
Northeast dairy compact
Penicillin G
35. What percent of all milk produced in the U.S. is sold to dairy processing plants?
Northeast dairy compact
48 - 72
750000
98
36. Which is a true statement concerning federal milk marketing orders?
Imports of milk protein concentrates and casein
Decreased
Midwest food manufactures
Public hearings are held so that all interested parties may present their views.
37. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
Midwest food manufactures
Cooperatives
Blend
The percentage of the population between 45-60 years of age
38. 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
Handlers
. cream products - cottage cheese - and ice cream
100000
39. _____ is the cause of the rancid flavor in milk.
Fluid milk and cream
Wisconsin mastitis test
Extreme agitation of raw milk
Pint
40. In Federal order markets - milk sold for consumption in fluid form is in __________.
Fluid milk products
Making sure equipment has been cleaned correctly
Class I
Feed
41. Milk provides _____and_____ in approximately the same ratio as found in bone.
Provide marketing power for dairy farmers
Calcium and phosphorus
Vacuum
Dairy Export Incentive Program
42. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
Centrifuge
West
Brucellosis
Bitter - salty
43. The process of concentrating milk currently being used on the farm is called _________
Cheese - nonfat dry milk - butter
Sanitary restrictions on production are imposed on producers.
8.6
Ultra-filtration
44. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Early spring and late fall
Vacuum
Sanitizers
Ultra-filtration
45. Milk is the only source of __________ in nature.
Provide marketing power for dairy farmers
Lactose
Pooling
Distinct precipitate forms - but no gel
46. The major cause of the salty flavor in milk is ___________.
Federal Milk Marketing Order
Mastitis
18000
Sterilization
47. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
Increased bacterial count
A higher price for non fat dry milk and a lower price for butter
Hot and humid
Chlorine
48. A high acid flavor (sour) in milk is caused by ________.
I
Bitter - salty
Homogenization
Growth of bacteria in the milk
49. Dairy farmers can buy and sell dairy futures on what exchange?
Dairy Management - Inc.
Gallon
Dairy farmers
Chicago Mercantile Exchange
50. What directly influence(s) the total supply of milk?
50-50
Third
Added water
Prices paid milk producers