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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 __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Sediment
13
161ºF for 15 seconds
Streptococcus agaiactiae and Staphylococcus aureaus
2. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
18000
Dairy Compacts
Early spring and late fall
. cream products - cottage cheese - and ice cream
3. Milk is used most often at?
The milk handlers
Five
Breakfast
Acid degree value
4. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.
Strip cup
Pituitary
Alkaline phosphatase
Freezing point
5. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.
A
8.6
60
Penicillin G
6. 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?
Fluid milk products
98
Short hedge
Leukocytes
7. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
Assessing milk handlers in the order
Added water
Casein - Lactalbumin
100000
8. Under federal orders - dairy farmers receive their milk checks?
Bitter - salty
13
Once or twice monthly
Hot and humid
9. What is the most popular size container used for fluid milk?
Lactose
Gallon
8.6
3.5
10. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
3.5
Strip
Bitter-quinine
1908
11. The Mid-American International Agri-Trade Council assists _______
Once or twice monthly
Midwest food manufactures
Class I
Brucellosis
12. Cow's milk contains _____ percent lactose
Hot and humid
Five
Strip
Alkaline phosphatase
13. Which of the following have dairy farmers - through their cooperatives opposed?
Brucellosis
Imports of milk protein concentrates and casein
Public hearings are held so that all interested parties may present their views.
An atrophied cell
14. Milk contains all the known vitamins and is an especially good source of ___
75%
Riboflavin
Hot and humid
Malty
15. The antibiotic _____ gives sensitive reaction to a large proportion of the public.
Penicillin G
Psychrotropic
Dairy farmers
Sour
16. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.
Sub-clinical
Aerobic
Germicidal teat dip
Grade A milk
17. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.
A
Pint
Food and Drug Administration (FDA)
50-50
18. 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
Psychrophilic and psychotrophic
Public hearings are held so that all interested parties may present their views.
Five
19. 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 _______.
Carbohydrate
1000
Northeast dairy compact
Food and Drug Administration (FDA)
20. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off
Vaccuumization
Promotions & research
Third
Distinct precipitate forms - but no gel
21. The four major sensations are...?
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Bitter - salt - sour - sweet
Pooling
Streptococcus agaiactiae and Staphylococcus aureaus
22. The milk becomes the property of the buyer once....
Making sure equipment has been cleaned correctly
Increased bacterial count
It is loaded into the transport truck on the farm
Milking too soon after calving
23. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.
Pint
Wisconsin mastitis test
Milk testing and record keeping program for dairy cows
Cheese
24. Milk is a good supplier of minerals except for _____.
3.25 percent milkfat and 8.25 percent solids-not-fat
Aerobic
18000
Magnesium-Iron-Manganese-Copper
25. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Temperature and time
Sediment
Alkaline phosphatase
161ºF for 15 seconds
26. The primary factors influencing per capita cheese demand does not include?
Aerobic
Early spring and late fall
The percentage of the population between 45-60 years of age
Agalactiae
27. _____ is the cause of the rancid flavor in milk.
Streptococcus agaiactiae and Staphylococcus aureaus
Bitter-quinine
Butter-cheese
Extreme agitation of raw milk
28. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Lactose
Feed
Added water
Oxidized
29. Net profit after taxes divided by annual net sales is called ___________.
Hydrometer
Profit margin
45
Dairy Export Incentive Program
30. Federal milk marketing orders were established in _____.
Pituitary
1937
National Milk Producers Federation
Butter
31. The two main proteins in milk are ____ and ____.
1890
West
Carbohydrate
Casein - Lactalbumin
32. Milk is sold in units of _____ by the producer to the handler.
Freezing point
Cwt
Sediment
Profit margin
33. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Chicago Mercantile Exchange
Extreme agitation of raw milk
Milk supplies one half the calcium
Centrifuge
34. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.
Sterilization
Mold
45
Ultra high temperatures
35. Milk covered by Federal milk marketing orders is __________.
Gallon
Grade A
Dairy farmers - through their cooperative association
I
36. The establishment of a Federal milk marketing order is generally initiated by ________.
Dairy farmers - through their cooperative association
Promotions & research
Sour
Inhibited
37. The main objection of dirt and milkstone on parts is _____.
Casein
Increased bacterial count
Raw Fluid Milk
Casein - Lactalbumin
38. Which of the following is not a part of the establishment of a federal marketing order?
48 hours at 32ºC
100000
Dairy Management - Inc.
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
39. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
The Food and Drug Administration
B. Determining one brand of milk from another
Casein
Agalactiae
40. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?
13
Handler
Milk supplies one half the calcium
Public hearings are held so that all interested parties may present their views.
41. Aflatoxins sometimes found in dairy foods are produced by what?
Mold
4 ounces of Cheddar or American cheese
Excessive agitation of warm raw milk
Vacuum
42. The cost of operating Federal orders is paid by ________.
Assessing milk handlers in the order
Bitter - salt - sour - sweet
Five
Half-and-half
43. __________ is usually the most abundant of the major solid components of milk.
$5.27
Lactose
100000
Pendulous udders
44. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
10
Calcium
50-50
Malty
45. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.
Added water
Inhibited
Sanitizers
Marketing coops
46. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Vacuum
The products made from it by milk processors
National Milk Producers Federation
Milk fat content
47. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.
Strip cup
Mailbox prices
76%
Milk testing and record keeping program for dairy cows
48. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
Raw Fluid Milk
60
Tuberculosis and brucellosis
Calcium and phosphorus
49. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
Agalactiae
10
Dairy Compacts
Class I
50. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
Chlorine
Foot-and-mouth disease exists
Sanitizers
Cream and milk fat
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