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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. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Low-carbohydrates diets
Hydrometer
Food and Drug Administration (FDA)
13
2. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?
Decreased
98
Wisconsin mastitis test
Australia
3. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization
Alkaline phosphatase
Milk testing and record keeping program for dairy cows
Payment made to milk producers for milk
Bitter - salty
4. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol
Fluid milk and cream
Freezing point
Ultra high temperatures
The percentage of the population between 45-60 years of age
5. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
18000
Feeds consumed by the cow
Dairy Export Incentive Program
2-4
6. __________ amino acids are commonly found in milk proteins - including the essential amino acids.
Excessive agitation of warm raw milk
NASS Cheddar cheese price survey
19
Added water
7. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?
Flat
A
Pendulous udders
Streptococcus agaiactiae and Staphylococcus aureaus
8. _____ is the cause of the rancid flavor in milk.
29.8
Sour
1937
Extreme agitation of raw milk
9. Milk provides _____and_____ in approximately the same ratio as found in bone.
75%
Calcium and phosphorus
Malty
Cwt
10. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?
Pesticides
Real California Cheese
3.5
60
11. The components of milk responsible for richness and sweetness - in this order are...
Phosphorous
Streak canal
Milk fat and milk sugar
Increased bacterial count
12. Milk found in cows with a high somatic cell count would result in a decrease in __________.
Psychrophilic and psychotrophic
Vaccuumization
Temperature and time
Casein
13. Which group of flavors cannot be detected by odor?
Clenbuterol
Bitter - salty
Acid degree value
Agriculture
14. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).
10
Northeast dairy compact
Grow
Calcium and phosphorus
15. The establishment of a Federal milk marketing order is generally initiated by ________.
Sterilization
3.5-4.0
Psychrotropic
Dairy farmers - through their cooperative association
16. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
Lactic acid producing bacteria
Calcium
Aged Gouda
Dairy Export Incentive Program
17. For the maximum intake of calcium - one should consume_______.
Vacuum
Agalactiae
Skim milk
100000
18. 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.
1000
Streak canal
Agriculture
Over $63000000
19. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
Dairy farmers - through their cooperative association
60
Streptococcus agaiactiae and Staphylococcus aureaus
Mold
20. Lactose is the principal ________ in milk.
Streptococci
Feed
Agalactiae
Carbohydrate
21. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...
Fluid milk products and cheese
Sterilization
Alkaline
Dry the corn down as soon as possible
22. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Handler
2 to 5 cents
55
Alkaline phosphatase
23. Milk is a good source of all water soluble vitamins except for _____.
8.6
Distinct precipitate forms - but no gel
Sterilization
Ascorbic acid
24. Which of the following is untrue concerning the federal milk marketing orders?
Milk supplies one half the calcium
Sanitary restrictions on production are imposed on producers.
2-4
Marketing coops
25. The cost of operating Federal orders is paid by ________.
Assessing milk handlers in the order
Pint
More than doubled
Flavored milk
26. The objectives of the Babcock Institute do not include________________.
Streptococci
Class I
Enhancing scientific opportunities for the European Dairy Industry.
Raw to sanitized
27. The primary factors influencing per capita cheese demand does not include?
13
90
Osteoporosis
The percentage of the population between 45-60 years of age
28. What do milk marketing cooperatives do?
Early spring and late fall
Fluid milk and cream
National Milk Producers Federation
Provide marketing power for dairy farmers
29. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Psychrotropic
Early spring and late fall
13
Increased
30. 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
Once or twice monthly
3.5-4.0
Added water
31. The primary factors influencing per capita cheese demand does not include?
A
Milk fat and milk sugar
Blend
The percentage of the population between 45-60 years of age
32. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
A higher price for non fat dry milk and a lower price for butter
Extreme agitation of raw milk
I
Promotions & research
33. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Carbohydrate
29.8
Gallon
Use a bactericide for disinfecting the teats after milking
34. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
Carbohydrate
Brucellosis
45
Dairy farmers
35. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
Homogenization
I
Distinct precipitate forms - but no gel
Cooperatives
36. The most common off-flavor in milk is __________
Bitter-quinine
Foot-and-mouth disease exists
Sanitizers
Class I
37. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?
Milk supplies one half the calcium
Cheese
Lactalbumin-casein
Pendulous udders
38. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?
Aged Gouda
Casein - Lactalbumin
Agalactiae
Dairy Export Incentive Program
39. Products eligible for the Dairy Export Incentive Program (DEIP).
Butter
Use a bactericide for disinfecting the teats after milking
Handler
Increased
40. 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 ____________.
California
1.032
Grow
The products made from it by milk processors
41. The current supply & demand situation has which of the products from milk in short supply?
Cream and milk fat
More than doubled
Microorganisms
Raw Fluid Milk
42. The pasteurized Milk Ordinance regulates what?
Grade A milk
1908
Milk fat content
Raw to sanitized
43. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Midwest food manufactures
Increased
Increased bacterial count
Grow
44. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
76%
Acidic detergent
Not controlled by Federal Orders
Skim milk
45. The process of concentrating milk currently being used on the farm is called _________
Ultra-filtration
Grow
Chicago Mercantile Exchange
West
46. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.
Making sure equipment has been cleaned correctly
West
48 hours at 32ºC
Chicago Mercantile Exchange
47. The major cause of mastitis infections are _____ infections
Cheese - nonfat dry milk - butter
Brucellosis
Food and Drug Administration (FDA)
Bacterial
48. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.
11
3.25 percent milkfat and 8.25 percent solids-not-fat
50-50
Clenbuterol
49. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated
Fluid milk and cream
Determine whether mammary glands are inflamed
Casein - Lactalbumin
Temperature and time
50. A popular screening test for bulk blended milk that detects abnormal milk is the _____.
Increased
98%
Producer settlement fund (equalization fund)
Wisconsin mastitis test