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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. Which of the following is untrue concerning the federal milk marketing orders?
3.5-4.0
Sanitary restrictions on production are imposed on producers.
Breakfast
Phosphorous
2. Dairy farmers can buy and sell dairy futures on what exchange?
Osteoporosis
Pooling
Fat content
Chicago Mercantile Exchange
3. The two most important etlologic agents of mastitis are __________.
Sour
Chicago Mercantile Exchange
Vaccuumization
Streptococcus agaiactiae and Staphylococcus aureaus
4. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
Psychrophilic and psychotrophic
The percentage of the population between 45-60 years of age
Alkaline phosphatase
Hot and humid
5. The largest percentage of the U.S. milk supply is utilized in the production of ______.
Sanitary restrictions on production are imposed on producers.
Dairy Export Incentive Program
Cheese
Casein
6. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Raw Fluid Milk
Bitter-quinine
Phosphorous
Alkaline phosphatase
7. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Inhibited
Grow
Hot and humid
Federal Milk Marketing Order
8. Bangs Disease is another name for _____.
Phosphorous
Class I
Brucellosis
Staphylococcus dysgalactiae
9. At the present time - most milk is sold through...
Flat
100000
Supermarkets
Promotions & research
10. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Pituitary
Milk fat content
2 to 5 cents
Half-and-half
11. 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
Third
2-4
Raw to sanitized
Added water
12. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers
It is loaded into the transport truck on the farm
100000
Pendulous udders
Bitter-quinine
13. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Over $63000000
Magnesium-Iron-Manganese-Copper
Casein
Payment made to milk producers for milk
14. The Mid-American International Agri-Trade Council assists _______
Lactic acid producing bacteria
Producer settlement fund (equalization fund)
Midwest food manufactures
Malty
15. Which of the following four primary taste sensations is correctly matched with the causal agent?
Penicillin G
Cooperatives
Bitter-quinine
Distinct precipitate forms - but no gel
16. The form of mastitis that is hidden from sight is known as _______
Sub-clinical
Pendulous udders
1908
Chicago Mercantile Exchange
17. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.
76%
Dairy farmers - through their cooperative association
Coliform bacteria
Class I
18. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Shelf date
Butter-cheese
8.75
Agalactiae
19. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
Vacuum
Sanitizers
Blend
Psychrophilic and psychotrophic
20. What vitamin was first discovered in milk fat and is important to eyesight?
California - Oregon - and Washington
A
3.5
Milkfat
21. To remove fat from milking equipment use...
Streptococcus agaiactiae and Staphylococcus aureaus
Alkaline cleaner in hot water
Rancid
Filled
22. Under federal orders - dairy farmers receive their milk checks?
50-50
Once or twice monthly
Distinct precipitate forms - but no gel
100000
23. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
Class I
Blend
750000
West
24. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
Chlorine
Skim milk
Fluid milk products
Half-and-half
25. Specific gravity of milk at 60ºF is __________.
3.5
Sediment
Lactose
1.032
26. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
1908
Making sure equipment has been cleaned correctly
Cheese - nonfat dry milk - butter
76%
27. What will best control contagious mastitis?
Germicidal teat dip
Sub-clinical
1908
19
28. Fluid milk contains an average of _____ percent solids.
Mailbox prices
13
Cream and milk fat
Fat content
29. 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?
Psychrophilic and psychotrophic
3.25%
Short hedge
Flavored milk
30. __________ is usually the most abundant of the major solid components of milk.
Distinct precipitate forms - but no gel
Thermoduric
Lactose
Enhancing scientific opportunities for the European Dairy Industry.
31. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?
Cheese
Casein
Vaccuumization
Ultra high temperatures
32. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
Streak canal
Assessing milk handlers in the order
West
Decreased
33. Cow's milk contains _____ percent lactose
Foot-and-mouth disease exists
18000
Australia
Five
34. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
750000
29.8
Calcium
Milk testing and record keeping program for dairy cows
35. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
100000
Over $63000000
Dairy Management - Inc.
Iron-copper
36. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
Promotions & research
1000
West
Casein
37. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
California - Oregon - and Washington
Magnesium-Iron-Manganese-Copper
The percentage of the population between 45-60 years of age
Rancid
38. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.
Pituitary
Cooperatives
Over $63000000
Milkfat
39. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Each state
Phosphorous
11
13
40. The components of milk responsible for richness and sweetness - in this order are...
Alkaline cleaner in hot water
Milk fat and milk sugar
3.5-4.0
Mold
41. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
Lactose
Scientific - technical & economic progress
Lactose
The Food and Drug Administration
42. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
Supermarkets
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Use a bactericide for disinfecting the teats after milking
1908
43. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
Dry the corn down as soon as possible
Real California Cheese
Substitution of chocolate skim milk for whole milk
Midwest food manufactures
44. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization
Alkaline phosphatase
Raw to sanitized
13
Increased
45. _____ is the process of killing all microorganisms.
45
Skim milk
Milk supplies one half the calcium
Sterilization
46. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.
Coliform bacteria
Increased bacterial count
Salty
Osteoporosis
47. Milk is the only source of __________ in nature.
Lactose
Grow
Wisconsin mastitis test
Tuberculosis and brucellosis
48. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
California - Oregon - and Washington
Supermarkets
Milking too soon after calving
A large proportion of the human population is sensitive to antibiotics
49. The most prevalent off flavor of fluid milk is ______.
Feed
$5.27
Payment made to milk producers for milk
13
50. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.
Chicago Mercantile Exchange
60
Cheese - nonfat dry milk - butter
Psychrotropic