SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. What causes flavors in milk such as acid - high acid - or sour milk.
Carbohydrate
Microorganisms
Midwest food manufactures
Handlers
2. The Mid-American International Agri-Trade Council assists _______
Enhancing scientific opportunities for the European Dairy Industry.
48 - 72
Milk fat and milk sugar
Midwest food manufactures
3. The primary factors influencing per capita cheese demand does not include?
The milk handlers
The percentage of the population between 45-60 years of age
Casein
Half-and-half
4. The two main proteins in milk are ____ and ____.
Promotions & research
Casein - Lactalbumin
2-4
Payment made to milk producers for milk
5. 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
Vaccuumization
Agalactiae
Psychrotropic
6. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Cwt
Microorganisms
Lactic acid producing bacteria
Milk handlers
7. Federal Milk Marketing Orders are a mechanism for...
Market stabilization
Producer settlement fund (equalization fund)
Grade A
18000
8. 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
3.5-4.0
Grade A
Lactose
9. The main objection of dirt and milkstone on parts is _____.
The products made from it by milk processors
Increased bacterial count
Distinct precipitate forms - but no gel
Low-carbohydrates diets
10. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Lactic acid producing bacteria
60
Real California Cheese
Increased
11. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
It lowers variability among cartons of milk
2 to 5 cents
Streptococcus agaiactiae and Staphylococcus aureaus
Fluid milk products and cheese
12. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
80%
Milk testing and record keeping program for dairy cows
Cream and milk fat
Acid degree value
13. Whole milk contains _____ percent protein.
98
3.5-4.0
Magnesium-Iron-Manganese-Copper
Ultra-filtration
14. Milk provides _____and_____ in approximately the same ratio as found in bone.
Pint
Calcium and phosphorus
Psychrotropic
Hypochlorite sanitizer
15. Milk is the only source of __________ in nature.
Alkaline phosphatase
75%
Growth of bacteria in the milk
Lactose
16. The __________ test is used to detect if milk has been pasteurized properly.
Strip cup
Phosphatase
4 ounces of Cheddar or American cheese
Feed
17. Milk protein contains _____ of the essential amino acids and in appreciable amounts
100%
4 to 6
Distinct precipitate forms - but no gel
Supermarkets
18. __________ is usually the most abundant of the major solid components of milk.
100%
The percentage of the population between 45-60 years of age
Feeds consumed by the cow
Lactose
19. A milk gland that is destroyed because of mastitis is called _____.
Handlers
An atrophied cell
13
Gallon
20. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?
Third
Psychrotrophs
Bitter-quinine
Cooperatives
21. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.
Midwest food manufactures
Calcium
10
2-4
22. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
Osteoporosis
I
Carbohydrate
Temperature and time
23. Products eligible for the Dairy Export Incentive Program (DEIP).
Substitution of chocolate skim milk for whole milk
3.25%
Lactose
Butter
24. Which of the following four primary taste sensations is correctly matched with the causal agent?
Bitter-quinine
Casein
1890
Centrifuge
25. The establishment of a Federal milk marketing order is generally initiated by ________.
Dairy farmers - through their cooperative association
80%
161ºF for 15 seconds
Chicago Mercantile Exchange
26. Milk supplies more than 70% of which vital component of the American diet?
Use a bactericide for disinfecting the teats after milking
Class I
Calcium
100000
27. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.
Feed
8.75
The Pasteurized Milk Ordinance and Code
Sour
28. Quality of grade A milk is...
Riboflavin
Coliform bacteria
Pituitary
Not controlled by Federal Orders
29. The components of milk responsible for richness and sweetness - in this order are...
Iron-copper
Alkaline
Alkaline cleaner in hot water
Milk fat and milk sugar
30. The most prevalent off flavor of fluid milk is ______.
Iron-copper
Feed
Real California Cheese
Raw Fluid Milk
31. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Coliform bacteria
Oxidized
Freezing point
Handlers
32. Milk contains all the known vitamins and is an especially good source of ___
Magnesium-Iron-Manganese-Copper
Riboflavin
Psychrotrophs
Thermoduric
33. Milk is the only source of __________ in nature.
Enhancing scientific opportunities for the European Dairy Industry.
B. Determining one brand of milk from another
Lactose
Centrifuge
34. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.
Alkaline cleaner in hot water
Inhibited
The Pasteurized Milk Ordinance and Code
75%
35. A large portion of the population is sensitive to the antibiotic _____.
Increased bacterial count
Penicillin
Coliform bacteria
Strip
36. What percent of all milk produced in the U.S. is sold to dairy processing plants?
98
Midwest food manufactures
Federal Milk Marketing Order
Milking too soon after calving
37. A high acid flavor (sour) in milk is caused by ________.
The products made from it by milk processors
Dry the corn down as soon as possible
Growth of bacteria in the milk
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
38. Rules developed by the _____ are designed to protect the health and welfare of consumers.
Alkaline
13
Gallon
Food and Drug Administration (FDA)
39. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization
Profit margin
Alkaline phosphatase
$5.27
Careless handling
40. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Dairy farmers
Sediment
19
Staphylococcus dysgalactiae
41. Continued low calcium intake may result in ______ in adults.
Cheese
Osteoporosis
Milk fat content
Milk testing and record keeping program for dairy cows
42. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
161ºF for 15 seconds
Alkaline phosphatase
2-4
Rancid
43. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?
Clenbuterol
Malty
Leukocytes
California - Oregon - and Washington
44. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
A large proportion of the human population is sensitive to antibiotics
Penicillin
Mold
Calcium and phosphorus
45. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.
Alkaline phosphatase
2-4
76%
8.6
46. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.
Homogenization
4 ounces of Cheddar or American cheese
Aerobic
Midwest food manufactures
47. Which is a true statement concerning federal milk marketing orders?
Careless handling
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Public hearings are held so that all interested parties may present their views.
Lactic acid producing bacteria
48. Milk is used most often at?
60
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Inhibited
Breakfast
49. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
Decreased
Agalactiae
161ºF for 15 seconds
4 to 6
50. 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?
13
Hot and humid
Skim milk
NASS Cheddar cheese price survey
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests