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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. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Handler
Pendulous udders
Carbohydrate
Microorganisms
2. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.
Cheese - nonfat dry milk - butter
Five
Bacterial
Vaccuumization
3. The protein in a quart of milk is approximately equivalent to that in ________.
Aged Gouda
Flavored milk
Class I
4 ounces of Cheddar or American cheese
4. For the maximum intake of calcium - one should consume_______.
Payment made to milk producers for milk
Penicillin
Skim milk
Excessive agitation of warm raw milk
5. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Casein
Mastitis
Lactic acid producing bacteria
Australia
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?
A higher price for non fat dry milk and a lower price for butter
Feed
Short hedge
Half-and-half
7. Grade A milk priced under Federal Orders is classified according to...
The products made from it by milk processors
161ºF for 15 seconds
Flat
3.5-4.0
8. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.
Making sure equipment has been cleaned correctly
Prices paid milk producers
98
Agriculture
9. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
It lowers variability among cartons of milk
A large proportion of the human population is sensitive to antibiotics
98
Cheese
10. The objectives of the Babcock Institute do not include________________.
Milk fat content
Enhancing scientific opportunities for the European Dairy Industry.
Real California Cheese
Cream and milk fat
11. Which one of the following is not a cause of mastitis?
Staphylococcus dysgalactiae
The milk handlers
Osteoporosis
Calcium and phosphorus
12. The off flavor most likely to be found in milk that has not been cooled properly is...
Sour
Midwest food manufactures
Hypochlorite sanitizer
Mastitis
13. Aflatoxins sometimes found in dairy foods are produced by what?
Plastic
Mold
Riboflavin
Milking too soon after calving
14. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
161ºF for 15 seconds
Payment made to milk producers for milk
Handler
Payment made to milk producers for milk
15. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.
Producer settlement fund (equalization fund)
8.75
Agalactiae
Midwest food manufactures
16. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Over $63000000
100%
. cream products - cottage cheese - and ice cream
Tuberculosis and brucellosis
17. The two main proteins in milk are ____ and ____.
Alkaline phosphatase
Not controlled by Federal Orders
Casein - Lactalbumin
19
18. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?
Third
Psychrotrophs
Milk supplies one half the calcium
Dairy farmers - through their cooperative association
19. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
Producer settlement fund (equalization fund)
Psychrotrophs
Dairy Management - Inc.
60
20. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
Fluid milk products
Public hearings are held so that all interested parties may present their views.
Making sure equipment has been cleaned correctly
Psychrotropic
21. Milk with low total solids will produce what off-flavor?
Flat
Blend
Feeds consumed by the cow
Breakfast
22. _____ is the cause of the rancid flavor in milk.
Feed
Chicago Mercantile Exchange
Extreme agitation of raw milk
Promotions & research
23. One gallon of milk weighs _____ pounds.
California
8.6
Assure consumers an adequate supply of pure - wholesome milk
Marketing coops
24. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
Wisconsin mastitis test
Phosphorous
Aerobic
Dairy farmers
25. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
Prices paid milk producers
4 to 6
Use a bactericide for disinfecting the teats after milking
Dairy Export Incentive Program
26. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Dairy farmers
. cream products - cottage cheese - and ice cream
Fluid milk products and cheese
Hydrometer
27. Milk meeting the highest sanitary requirements is known as Grade _____.
18000
Mastitis
A
Imports of milk protein concentrates and casein
28. The largest percentage of the U.S. milk supply is utilized in the production of ______.
Provide marketing power for dairy farmers
It lowers variability among cartons of milk
Cheese
Psychrotrophs
29. Milk used for _____ is Class I Milk.
Sub-clinical
3.25 percent milkfat and 8.25 percent solids-not-fat
Fluid milk products
The Food and Drug Administration
30. Federal milk marketing orders were established in _____.
1937
55
Clenbuterol
Streak canal
31. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
West
Skim milk
The Food and Drug Administration
Raw to sanitized
32. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
19
It lowers variability among cartons of milk
Feed
Malty
33. About _______ of the calcium available in the food supply is provided by milk.
48 - 72
75%
Milk lock
Pint
34. Lactose is the principal ________ in milk.
2-4
Carbohydrate
Public hearings are held so that all interested parties may present their views.
Marketing coops
35. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.
Mailbox prices
Substitution of chocolate skim milk for whole milk
Cheese
11
36. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
18000
Secretary of Agriculture of the U.S.
. cream products - cottage cheese - and ice cream
1000
37. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Vacuum
Foot-and-mouth disease exists
13
Each state
38. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
11
29.8
Foot-and-mouth disease exists
Dairy Management - Inc.
39. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.
Dairy farmers
Dry the corn down as soon as possible
Fluid milk products
Mailbox prices
40. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
90
Salty
13
Inhibited
41. What is not an objective of milk evaluation?
Third
Foot-and-mouth disease exists
B. Determining one brand of milk from another
161ºF for 15 seconds
42. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Tuberculosis and brucellosis
. cream products - cottage cheese - and ice cream
Over $63000000
Psychrotropic
43. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
Marketing coops
Hot and humid
Market stabilization
1000
44. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.
California - Oregon - and Washington
Marketing coops
West
The Pasteurized Milk Ordinance and Code
45. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?
Vaccuumization
Lactic acid producing bacteria
Australia
Temperature and time
46. Under federal orders - dairy farmers receive their milk checks?
45
Once or twice monthly
Cheese
Class I
47. Federal Milk Marketing Orders provide or describe...
B. Determining one brand of milk from another
Market stabilization
A
Payment made to milk producers for milk
48. Federal milk marketing orders were established in _____.
Alkaline phosphatase
Increased bacterial count
1937
Ultra high temperatures
49. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
A higher price for non fat dry milk and a lower price for butter
Bitter - salty
13
Inhibited
50. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
Hypochlorite sanitizer
3.25 percent milkfat and 8.25 percent solids-not-fat
I
3.5