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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 U.S. Dairy Export Council (USDEC) was created by ___________.
Sterilization
Dairy Management - Inc.
100000
$5.27
2. The components of milk responsible for richness and sweetness - in this order are...
Milk testing and record keeping program for dairy cows
Streak canal
Milk fat and milk sugar
Staphylococcus dysgalactiae
3. What is not an objective of milk evaluation?
Northeast dairy compact
Brucellosis
B. Determining one brand of milk from another
Food and Drug Administration (FDA)
4. What vitamin was first discovered in milk fat and is important to eyesight?
A
Pendulous udders
98
Dairy farmers - through their cooperative association
5. For the maximum intake of calcium - one should consume_______.
Making sure equipment has been cleaned correctly
Skim milk
100000
Vacuum
6. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
3.25 percent milkfat and 8.25 percent solids-not-fat
750000
10
An atrophied cell
7. Class II manufactured dairy products are used in soft manufactured products such as?
Bitter - salt - sour - sweet
. cream products - cottage cheese - and ice cream
Dairy Management - Inc.
Plastic
8. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
3.5
Filled
The milk handlers
Iron-copper
9. The protein in a quart of milk is approximately equivalent to that in ________.
Penicillin G
4 ounces of Cheddar or American cheese
It lowers variability among cartons of milk
The Food and Drug Administration
10. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
The Pasteurized Milk Ordinance and Code
Chlorine
A large proportion of the human population is sensitive to antibiotics
Staphylococcus dysgalactiae
11. 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?
Ultra-filtration
Mailbox prices
Cheese - nonfat dry milk - butter
NASS Cheddar cheese price survey
12. The major cause of the salty flavor in milk is ___________.
Rancid
Extreme agitation of raw milk
Mastitis
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
13. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
. cream products - cottage cheese - and ice cream
A large proportion of the human population is sensitive to antibiotics
Ultra-filtration
Streptococci
14. 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 _______.
Calcium
Vacuum
Plastic
Northeast dairy compact
15. Which of the following is untrue concerning the federal milk marketing orders?
Sanitary restrictions on production are imposed on producers.
The milk handlers
Hydrometer
Pituitary
16. Milk protein contains _____ of the essential amino acids and in appreciable amounts
13
100%
Alkaline cleaner in hot water
Dairy Management - Inc.
17. Milk found in cows with a high somatic cell count would result in a decrease in __________.
Marketing coops
Fat content
Rancid
Casein
18. The protein in a quart of milk is approximately equivalent to that in ________.
4 ounces of Cheddar or American cheese
90
Pituitary
Penicillin
19. A milk gland that is destroyed because of mastitis is called _____.
Milk testing and record keeping program for dairy cows
Added water
A higher price for non fat dry milk and a lower price for butter
An atrophied cell
20. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Cwt
Acid degree value
Rancid
Pooling
21. The most prevalent off flavor of fluid milk is ______.
Streptococcus agaiactiae and Staphylococcus aureaus
Added water
Feed
Centrifuge
22. The milk In what class receives the highest price in the market?
Northeast dairy compact
Inhibited
Class I
Milk supplies one half the calcium
23. 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
Distinct precipitate forms - but no gel
Vaccuumization
Not controlled by Federal Orders
24. What does not promote metallic/oxidized off flavor in milk?
Shelf date
Raw Fluid Milk
Streptococci
Hypochlorite sanitizer
25. In the care and management of dairy cows - milking takes _____ percent of the labor.
Inhibited
. cream products - cottage cheese - and ice cream
Tuberculosis and brucellosis
55
26. A popular screening test for bulk blended milk that detects abnormal milk is the _____.
Casein - Lactalbumin
8.75
Cheese - nonfat dry milk - butter
Wisconsin mastitis test
27. _____ is the cause of the rancid flavor in milk.
Excessive agitation of warm raw milk
Extreme agitation of raw milk
Carbohydrate
Dairy Management - Inc.
28. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization
Determine whether mammary glands are inflamed
Alkaline phosphatase
Casein
Imports of milk protein concentrates and casein
29. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
Enhancing scientific opportunities for the European Dairy Industry.
B. Determining one brand of milk from another
Promotions & research
11
30. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Alkaline
Flavored milk
Lactalbumin-casein
Ultra-filtration
31. The International Dairy Federation (IDF) mission is to promote ______________.
Profit margin
Payment made to milk producers for milk
Scientific - technical & economic progress
Handlers
32. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Feed
11
Sour
Federal Milk Marketing Order
33. Milk is a good supplier of minerals except for _____.
Handlers
Fat content
Magnesium-Iron-Manganese-Copper
75%
34. Which of the following four primary taste sensations is correctly matched with the causal agent?
Milk handlers
Raw Fluid Milk
Bitter-quinine
Cream and milk fat
35. Which group of flavors cannot be detected by odor?
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Bitter - salty
Public hearings are held so that all interested parties may present their views.
Growth of bacteria in the milk
36. Cow's milk contains _____ percent lactose
Five
Milk fat content
A
Tuberculosis and brucellosis
37. The milk fat differential used in paying for raw milk is...
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Alkaline
3.25%
Assessing milk handlers in the order
38. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
Flavored milk
Australia
90
Northeast dairy compact
39. 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
Iron-copper
3.25%
3.25 percent milkfat and 8.25 percent solids-not-fat
40. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
Payment made to milk producers for milk
29.8
Midwest food manufactures
Sanitizers
41. 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 _______.
Cooperatives
Northeast dairy compact
Cheese
Aged Gouda
42. The antibiotic _____ gives sensitive reaction to a large proportion of the public.
Dairy farmers - through their cooperative association
Milk fat content
Penicillin G
Short hedge
43. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
Sanitizers
2 to 5 cents
Bacterial
. cream products - cottage cheese - and ice cream
44. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
3.5
Iron-copper
Use a bactericide for disinfecting the teats after milking
2 to 5 cents
45. The U.S. Dairy Export Council (USDEC) was created by ___________.
8.75
Iron-copper
Malty
Dairy Management - Inc.
46. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
A higher price for non fat dry milk and a lower price for butter
3.25 percent milkfat and 8.25 percent solids-not-fat
Alkaline cleaner in hot water
Fat content
47. Bacteria that survive specific heat treatment are said to be _____.
Thermoduric
Fluid milk products
Wisconsin mastitis test
Payment made to milk producers for milk
48. The main objection of dirt and milkstone on parts is _____.
Malty
Increased bacterial count
Distinct precipitate forms - but no gel
National Milk Producers Federation
49. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Psychrotrophs
Streptococci
Class I
It lowers variability among cartons of milk
50. Whole milk contains _____ percent protein.
Sterilization
3.5-4.0
Grade A milk
3.25 percent milkfat and 8.25 percent solids-not-fat