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Dairy Foods Industry
Start Test
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Subjects
:
industries
,
dairy
Instructions:
Answer 50 questions in 15 minutes.
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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. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.
Magnesium-Iron-Manganese-Copper
50-50
Growth of bacteria in the milk
Enhancing scientific opportunities for the European Dairy Industry.
2. 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
Streptococci
The milk handlers
29.8
3. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
Milk fat content
Aged Gouda
Streptococcus agaiactiae and Staphylococcus aureaus
. cream products - cottage cheese - and ice cream
4. Flavors of milk may be caused in general by _______________.
Gallon
A large proportion of the human population is sensitive to antibiotics
Feeds consumed by the cow
11
5. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
Strip cup
Hypochlorite sanitizer
Chicago Mercantile Exchange
60
6. The Mid-American International Agri-Trade Council assists _______
It is loaded into the transport truck on the farm
Midwest food manufactures
Over $63000000
Flat
7. The milk fat differential used in paying for raw milk is...
Bitter - salt - sour - sweet
Sanitizers
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Magnesium-Iron-Manganese-Copper
8. What directly influence(s) the total supply of milk?
Prices paid milk producers
Aged Gouda
98
Salty
9. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
Over $63000000
Psychrophilic and psychotrophic
Skim milk
Cream and milk fat
10. The current supply & demand situation has which of the products from milk in short supply?
Secretary of Agriculture of the U.S.
Osteoporosis
Oxidized
Cream and milk fat
11. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
750000
A
Fat content
Lactic acid producing bacteria
12. The two most important etlologic agents of mastitis are __________.
3.25 percent milkfat and 8.25 percent solids-not-fat
Prices paid milk producers
Streptococcus agaiactiae and Staphylococcus aureaus
Pooling
13. Each Federal Milk Marketing order is administered by a representative of the...
Sanitizers
Secretary of Agriculture of the U.S.
98%
Bitter - salt - sour - sweet
14. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
Psychrotrophs
An atrophied cell
Casein
4 ounces of Cheddar or American cheese
15. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.
Chicago Mercantile Exchange
Salty
Cheese - nonfat dry milk - butter
A large proportion of the human population is sensitive to antibiotics
16. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
Chicago Mercantile Exchange
Not controlled by Federal Orders
Microorganisms
60
17. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
1890
An atrophied cell
Flavored milk
California
18. Quarters infected with mastitis tend to shed more _____ defending white blood cells.
Thermoduric
Leukocytes
Lactose
Assure consumers an adequate supply of pure - wholesome milk
19. Milk with low total solids will produce what off-flavor?
18000
3.25%
Cream and milk fat
Flat
20. Milk provides _____and_____ in approximately the same ratio as found in bone.
Malty
Calcium and phosphorus
Cooperatives
8.6
21. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
1937
California - Oregon - and Washington
Hot and humid
Each state
22. The four major sensations are...?
Pooling
Bitter - salt - sour - sweet
National Milk Producers Federation
Short hedge
23. The four major sensations are...?
Bitter - salt - sour - sweet
Penicillin G
4 ounces of Cheddar or American cheese
A
24. A milk gland that is destroyed because of mastitis is called _____.
1000
3.5-4.0
An atrophied cell
Added water
25. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?
Pendulous udders
Fat content
Substitution of chocolate skim milk for whole milk
Milking too soon after calving
26. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.
Aerobic
19
Third
3.25 percent milkfat and 8.25 percent solids-not-fat
27. What is not an important reason for a five day-seven degree shelf life test?
Vacuum
It lowers variability among cartons of milk
Promotions & research
Foot-and-mouth disease exists
28. ___________ is a test for rancidity?
4 ounces of Cheddar or American cheese
Marketing coops
3.5-4.0
Acid degree value
29. 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 _______.
Raw to sanitized
Flat
Producer settlement fund (equalization fund)
Salty
30. Aflatoxins sometimes found in dairy foods are produced by what?
Brucellosis
Lactic acid producing bacteria
48 - 72
Mold
31. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
4 to 6
100000
Substitution of chocolate skim milk for whole milk
Dairy farmers - through their cooperative association
32. Lactose is the principal ________ in milk.
Alkaline cleaner in hot water
Carbohydrate
Magnesium-Iron-Manganese-Copper
Assessing milk handlers in the order
33. 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.
Sanitizers
Agriculture
8.75
98
34. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
Fat content
Half-and-half
Class I
Streptococcus agaiactiae and Staphylococcus aureaus
35. Milk protein contains _____ of the essential amino acids and in appreciable amounts
100%
Dairy Management - Inc.
Fluid milk and cream
B. Determining one brand of milk from another
36. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Increased
11
76%
Gallon
37. Which of the following have dairy farmers - through their cooperatives opposed?
98
Bitter - salt - sour - sweet
Milkfat
Imports of milk protein concentrates and casein
38. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
Centrifuge
Milk handlers
California - Oregon - and Washington
Supermarkets
39. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).
Federal Milk Marketing Order
Grow
Mailbox prices
Dairy farmers
40. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
2-4
Milk testing and record keeping program for dairy cows
Pituitary
Homogenization
41. Federal Milk Marketing Orders provide or describe...
Psychrotropic
Payment made to milk producers for milk
Cream and milk fat
Fluid milk products and cheese
42. Milk provides _____and_____ in approximately the same ratio as found in bone.
I
60
Prices paid milk producers
Calcium and phosphorus
43. 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.
Alkaline cleaner in hot water
Vacuum
Psychrotropic
Assessing milk handlers in the order
44. _____ is the cause of the rancid flavor in milk.
Gallon
Early spring and late fall
Extreme agitation of raw milk
Raw Fluid Milk
45. Milk is used most often at?
Iron-copper
Breakfast
Carbohydrate
$5.27
46. Which of the following is untrue concerning the federal milk marketing orders?
Substitution of chocolate skim milk for whole milk
Calcium
Sanitary restrictions on production are imposed on producers.
Ascorbic acid
47. Class II manufactured dairy products are used in soft manufactured products such as?
West
Imports of milk protein concentrates and casein
Over $63000000
. cream products - cottage cheese - and ice cream
48. Specific gravity of milk at 60ºF is __________.
98%
Feeds consumed by the cow
Acidic detergent
1.032
49. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.
Agalactiae
Midwest food manufactures
Coliform bacteria
Streptococci
50. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.
1000
Dairy Export Incentive Program
. cream products - cottage cheese - and ice cream
Substitution of chocolate skim milk for whole milk
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