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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 hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.
75%
Pituitary
Chlorine
Dairy Export Incentive Program
2. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
Alkaline
National Milk Producers Federation
2-4
161ºF for 15 seconds
3. Specific gravity of milk at 60ºF is __________.
Not controlled by Federal Orders
Vacuum
1.032
Dairy Management - Inc.
4. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
Tuberculosis and brucellosis
Profit margin
Dairy farmers
100000
5. A cryoscopy is an important tool that test for __________ in milk.
Substitution of chocolate skim milk for whole milk
Added water
Cream and milk fat
Each state
6. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
18000
Raw Fluid Milk
Bitter-quinine
Streptococcus agaiactiae and Staphylococcus aureaus
7. 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.
Not controlled by Federal Orders
Psychrotropic
Hot and humid
Breakfast
8. What causes flavors in milk such as acid - high acid - or sour milk.
Microorganisms
Psychrophilic and psychotrophic
11
Skim milk
9. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
10
Aged Gouda
Aerobic
Psychrotrophs
10. A popular screening test for bulk blended milk that detects abnormal milk is the _____.
19
3.25 percent milkfat and 8.25 percent solids-not-fat
Dairy Export Incentive Program
Wisconsin mastitis test
11. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?
Short hedge
Cheese - nonfat dry milk - butter
98
Breakfast
12. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Enhancing scientific opportunities for the European Dairy Industry.
76%
Feed
Milk supplies one half the calcium
13. _______ indicates the percentage of milk used in each class.
Casein
Alkaline phosphatase
Blend
Five
14. Under federal orders - dairy farmers receive their milk checks?
Dairy Compacts
Pendulous udders
Once or twice monthly
Third
15. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Bacterial
3.25 percent milkfat and 8.25 percent solids-not-fat
Iron-copper
Cream and milk fat
16. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
3.5-4.0
West
750000
8.75
17. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Third
Microorganisms
Decreased
Cheese - nonfat dry milk - butter
18. Which of the following is considered a controversial pricing arrangement?
Promotions & research
Grade A
Dairy farmers
Dairy Compacts
19. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
76%
Streak canal
Each state
Real California Cheese
20. Milk with low total solids will produce what off-flavor?
Agriculture
Grade A milk
Flat
Sterilization
21. The cost of operating Federal orders is paid by ________.
Assessing milk handlers in the order
1890
National Milk Producers Federation
Bacterial
22. Products eligible for the Dairy Export Incentive Program (DEIP).
The percentage of the population between 45-60 years of age
Secretary of Agriculture of the U.S.
Butter
161ºF for 15 seconds
23. 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
Casein
Hydrometer
Chicago Mercantile Exchange
24. The __________ test is used to detect if milk has been pasteurized properly.
Hot and humid
4 ounces of Cheddar or American cheese
Cwt
Phosphatase
25. About _______ of the calcium available in the food supply is provided by milk.
Fluid milk products and cheese
75%
Increased
Calcium and phosphorus
26. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Temperature and time
California - Oregon - and Washington
Ascorbic acid
Vacuum
27. What directly influence(s) the total supply of milk?
Milk fat content
Prices paid milk producers
Cwt
Ascorbic acid
28. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Class I
Calcium and phosphorus
Lactic acid producing bacteria
29.8
29. Water added to milk is detected by checking the _____.
Lactose
Hypochlorite sanitizer
161ºF for 15 seconds
Freezing point
30. The major cause of the salty flavor in milk is ___________.
100%
Feed
Mastitis
Filled
31. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
76%
48 - 72
Milk supplies one half the calcium
Dry the corn down as soon as possible
32. 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 _______.
Northeast dairy compact
Brucellosis
Cream and milk fat
98
33. 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 _______.
Producer settlement fund (equalization fund)
Oxidized
2 to 5 cents
$5.27
34. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
Acid degree value
Strip
More than doubled
A large proportion of the human population is sensitive to antibiotics
35. Water added to milk is detected by checking the _____.
Temperature and time
1908
Rancid
Freezing point
36. 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
Half-and-half
Phosphatase
Raw Fluid Milk
37. Milk provides _____and_____ in approximately the same ratio as found in bone.
Alkaline cleaner in hot water
Milk testing and record keeping program for dairy cows
Carbohydrate
Calcium and phosphorus
38. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.
Milking too soon after calving
West
1000
Centrifuge
39. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?
Alkaline cleaner in hot water
Pint
Northeast dairy compact
Psychrotrophs
40. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.
Milkfat
Homogenization
Northeast dairy compact
48 - 72
41. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Scientific - technical & economic progress
8.75
Short hedge
Oxidized
42. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
Feed
161ºF for 15 seconds
Streak canal
Magnesium-Iron-Manganese-Copper
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 _______.
Imports of milk protein concentrates and casein
Decreased
Real California Cheese
Northeast dairy compact
44. The most prevalent off flavor of fluid milk is ______.
Pituitary
Ultra-filtration
Feed
National Milk Producers Federation
45. Milk producers have formed _____ to gain bargaining power.
2-4
The milk handlers
Cooperatives
Aerobic
46. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
80%
Streptococcus agaiactiae and Staphylococcus aureaus
West
Tuberculosis and brucellosis
47. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.
Flavored milk
8.75
Producer settlement fund (equalization fund)
Increased bacterial count
48. The objectives of the Babcock Institute do not include________________.
NASS Cheddar cheese price survey
Increased
Profit margin
Enhancing scientific opportunities for the European Dairy Industry.
49. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?
An atrophied cell
Excessive agitation of warm raw milk
8.6
Vacuum
50. Pasteurization was developed in _____ as a heat treatment to preserve food.
Riboflavin
1890
Ultra-filtration
Butter