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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. _____ and _____ are the two main proteins in milk.
Lactalbumin-casein
Psychrotropic
Butter-cheese
Ultra-filtration
2. 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?
Not controlled by Federal Orders
Sediment
Dairy Export Incentive Program
Early spring and late fall
3. The primary factors influencing per capita cheese demand does not include?
45
The percentage of the population between 45-60 years of age
75%
Midwest food manufactures
4. The U.S. Dairy Export Council (USDEC) was created by ___________.
Aged Gouda
Dairy Management - Inc.
Blend
Ultra-filtration
5. The major cause of mastitis infections are _____ infections
Alkaline cleaner in hot water
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Bacterial
76%
6. The insufficient removal of milk from the milk collection system is called _____.
8.75
Chlorine
100000
Milk lock
7. Dairy farmers can buy and sell dairy futures on what exchange?
Chicago Mercantile Exchange
Secretary of Agriculture of the U.S.
Psychrotrophs
Milking too soon after calving
8. Milk is the only source of __________ in nature.
California - Oregon - and Washington
Lactose
18000
Pendulous udders
9. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
4 ounces of Cheddar or American cheese
Riboflavin
Increased
1890
10. 1. Operating cost of Federal orders are paid by ______.
A
Milkfat
Sanitizers
The milk handlers
11. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.
Salty
Chlorine
Listeria monocytogenes
Breakfast
12. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Cheese
100%
Milk fat content
98
13. What percentage of U.S. households buy fluid milk (on an annual basis)?
100000
98%
48 hours at 32ºC
Midwest food manufactures
14. The form of mastitis that is hidden from sight is known as _______
11
A
Sub-clinical
75%
15. S. M. Babcock developed the Babcock Test in _____.
Psychrophilic and psychotrophic
Mastitis
2 to 5 cents
1890
16. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Magnesium-Iron-Manganese-Copper
98%
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Pooling
17. 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 _______.
1908
Increased bacterial count
Producer settlement fund (equalization fund)
Excessive agitation of warm raw milk
18. What directly influence(s) the total supply of milk?
Alkaline phosphatase
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Milk handlers
Prices paid milk producers
19. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Alkaline
California - Oregon - and Washington
100%
Making sure equipment has been cleaned correctly
20. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
19
Malty
Increased bacterial count
18000
21. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
Germicidal teat dip
Feed
Riboflavin
The Food and Drug Administration
22. Badly dented or damaged milker unit parts are caused by?
Calcium and phosphorus
Ultra-filtration
Rancid
Careless handling
23. The objectives of the Babcock Institute do not include________________.
100000
Class I
Enhancing scientific opportunities for the European Dairy Industry.
Handler
24. The milk In what class receives the highest price in the market?
Class I
Cheese
13
Osteoporosis
25. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...
Lactose
More than doubled
98
The milk handlers
26. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.
Ascorbic acid
Cheese
Raw to sanitized
Iron-copper
27. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
Flavored milk
Acidic detergent
Growth of bacteria in the milk
Milk handlers
28. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
Federal Milk Marketing Order
13
Psychrotrophs
750000
29. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated
13
Sanitizers
Temperature and time
The products made from it by milk processors
30. Which one of the following is not a cause of mastitis?
Staphylococcus dysgalactiae
Lactose
8.75
Northeast dairy compact
31. The Dairy Herd Improvement Association is a cooperative which provides_______.
It is loaded into the transport truck on the farm
Bitter - salty
Milk testing and record keeping program for dairy cows
Supermarkets
32. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.
1.032
Strip cup
$5.27
Careless handling
33. _______ indicates the percentage of milk used in each class.
Malty
Blend
3.5-4.0
Alkaline phosphatase
34. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?
California - Oregon - and Washington
3.5-4.0
A large proportion of the human population is sensitive to antibiotics
1890
35. What causes flavors in milk such as acid - high acid - or sour milk.
3.5-4.0
Microorganisms
750000
98
36. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated
Temperature and time
Calcium and phosphorus
Oxidized
Pendulous udders
37. Which of the following is untrue concerning the federal milk marketing orders?
Sanitary restrictions on production are imposed on producers.
1.032
Lactic acid producing bacteria
55
38. The most prevalent off flavor of fluid milk is ______.
161ºF for 15 seconds
Feed
Germicidal teat dip
1937
39. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
11
Streptococcus agaiactiae and Staphylococcus aureaus
Increased
More than doubled
40. The Dairy Herd Improvement Association is a cooperative which provides_______.
Blend
Marketing coops
Coliform bacteria
Milk testing and record keeping program for dairy cows
41. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
The Pasteurized Milk Ordinance and Code
11
Acidic detergent
The Food and Drug Administration
42. 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.
Psychrotropic
Flavored milk
Casein
Half-and-half
43. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
Butter-cheese
Psychrotrophs
Chlorine
750000
44. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?
California - Oregon - and Washington
Careless handling
29.8
100000
45. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
Psychrotropic
Promotions & research
Bitter - salty
Aged Gouda
46. The International Dairy Federation (IDF) mission is to promote ______________.
Acid degree value
Blend
Raw to sanitized
Scientific - technical & economic progress
47. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.
Chlorine
California
Milkfat
Temperature and time
48. Products eligible for the Dairy Export Incentive Program (DEIP).
Butter
Cheese - nonfat dry milk - butter
Pooling
Milking too soon after calving
49. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
Chicago Mercantile Exchange
Mastitis
Shelf date
Imports of milk protein concentrates and casein
50. 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.
More than doubled
$5.27
45
Riboflavin
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