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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. What causes flavors in milk such as acid - high acid - or sour milk.
4 ounces of Cheddar or American cheese
Cwt
Microorganisms
Vaccuumization
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
Real California Cheese
Hydrometer
Carbohydrate
3. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.
Pooling
Alkaline phosphatase
Inhibited
Strip cup
4. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Rancid
Use a bactericide for disinfecting the teats after milking
50-50
Lactose
5. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.
Streptococci
$5.27
California
1908
6. The International Dairy Federation (IDF) mission is to promote ______________.
Making sure equipment has been cleaned correctly
Osteoporosis
Scientific - technical & economic progress
Five
7. 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
Chicago Mercantile Exchange
Extreme agitation of raw milk
8.6
8. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
Carbohydrate
The Food and Drug Administration
Freezing point
Determine whether mammary glands are inflamed
9. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).
Federal Milk Marketing Order
Grow
Plastic
Acid degree value
10. Which of the following is untrue concerning the federal milk marketing orders?
The milk handlers
Assessing milk handlers in the order
1890
Sanitary restrictions on production are imposed on producers.
11. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Milking too soon after calving
Sediment
Bitter - salt - sour - sweet
Mold
12. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
Riboflavin
More than doubled
80%
Sterilization
13. 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 __________.
Dry the corn down as soon as possible
Homogenization
1.032
Fluid milk and cream
14. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
29.8
Once or twice monthly
Coliform bacteria
A
15. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization
The percentage of the population between 45-60 years of age
Carbohydrate
Alkaline phosphatase
11
16. Milk is sold in units of _____ by the producer to the handler.
Ultra-filtration
Streak canal
Supermarkets
Cwt
17. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
California - Oregon - and Washington
Determine whether mammary glands are inflamed
750000
29.8
18. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.
Chicago Mercantile Exchange
Strip cup
Fat content
Chicago Mercantile Exchange
19. Which group of flavors cannot be detected by odor?
Low-carbohydrates diets
Bitter - salty
4 ounces of Cheddar or American cheese
Thermoduric
20. The objectives of the Babcock Institute do not include________________.
4 to 6
Enhancing scientific opportunities for the European Dairy Industry.
Sediment
Agriculture
21. The protein in a quart of milk is approximately equivalent to that in ________.
55
4 ounces of Cheddar or American cheese
98
Fluid milk products
22. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.
1890
A
Chicago Mercantile Exchange
80%
23. Federal milk marketing orders were established in _____.
Pesticides
Increased bacterial count
1937
A
24. S. M. Babcock developed the Babcock Test in _____.
Alkaline
Clenbuterol
Dairy Export Incentive Program
1890
25. The U.S. Dairy Export Council (USDEC) was created by ___________.
75%
Flat
Dairy Management - Inc.
A large proportion of the human population is sensitive to antibiotics
26. Class II manufactured dairy products are used in soft manufactured products such as?
Psychrotrophs
Federal Milk Marketing Order
. cream products - cottage cheese - and ice cream
Sterilization
27. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.
Supermarkets
Five
50-50
1908
28. What vitamin was first discovered in milk fat and is important to eyesight?
. cream products - cottage cheese - and ice cream
A
Aerobic
2-4
29. Milk covered by Federal milk marketing orders is __________.
750000
8.6
Grade A
Calcium
30. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
80%
100000
It is loaded into the transport truck on the farm
Each state
31. 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.
Marketing coops
55
Agriculture
Bitter-quinine
32. What does not promote metallic/oxidized off flavor in milk?
Leukocytes
Hypochlorite sanitizer
Alkaline
Distinct precipitate forms - but no gel
33. The International Dairy Federation (IDF) mission is to promote ______________.
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Scientific - technical & economic progress
Cheese - nonfat dry milk - butter
Class I
34. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Grade A
Butter-cheese
80%
Brucellosis
35. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
Enhancing scientific opportunities for the European Dairy Industry.
3.25%
Temperature and time
Foot-and-mouth disease exists
36. A popular screening test for bulk blended milk that detects abnormal milk is the _____.
Wisconsin mastitis test
Cheese - nonfat dry milk - butter
Milkfat
Excessive agitation of warm raw milk
37. _____ is the cause of the rancid flavor in milk.
Extreme agitation of raw milk
Excessive agitation of warm raw milk
Substitution of chocolate skim milk for whole milk
Temperature and time
38. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.
Chicago Mercantile Exchange
2-4
$5.27
Pendulous udders
39. The milk becomes the property of the buyer once....
Breakfast
Ultra high temperatures
Imports of milk protein concentrates and casein
It is loaded into the transport truck on the farm
40. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
76%
Oxidized
Flavored milk
41. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?
Pendulous udders
Secretary of Agriculture of the U.S.
Feed
Milk fat and milk sugar
42. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Half-and-half
161ºF for 15 seconds
Cheese - nonfat dry milk - butter
75%
43. The only persons regulated by federal orders are _____.
Handlers
Bitter - salty
Ultra high temperatures
Germicidal teat dip
44. The major cause of mastitis infections are _____ infections
Fluid milk products
Prices paid milk producers
Psychrotropic
Bacterial
45. __________ amino acids are commonly found in milk proteins - including the essential amino acids.
98%
Supermarkets
19
Federal Milk Marketing Order
46. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Staphylococcus dysgalactiae
Producer settlement fund (equalization fund)
Feed
It is loaded into the transport truck on the farm
47. _____ is the process of killing all microorganisms.
Growth of bacteria in the milk
Sterilization
Sub-clinical
Growth of bacteria in the milk
48. 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.
Psychrophilic and psychotrophic
Psychrotropic
Assessing milk handlers in the order
45
49. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?
Psychrotrophs
Bitter-quinine
California
Growth of bacteria in the milk
50. 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.
Mold
Chicago Mercantile Exchange
45
Pint