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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. 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
Assessing milk handlers in the order
Temperature and time
Magnesium-Iron-Manganese-Copper
Thermoduric
2. 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?
Brucellosis
Pint
Fluid milk and cream
Dairy Export Incentive Program
3. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
11
Calcium and phosphorus
2 to 5 cents
Class I
4. Milk found in cows with a high somatic cell count would result in a decrease in __________.
Casein
California
2 to 5 cents
A large proportion of the human population is sensitive to antibiotics
5. ___________ is a test for rancidity?
50-50
Acid degree value
Pint
A large proportion of the human population is sensitive to antibiotics
6. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?
Clenbuterol
Pooling
Class I
Staphylococcus dysgalactiae
7. The form of mastitis that is hidden from sight is known as _______
Determine whether mammary glands are inflamed
Sub-clinical
13
Butter-cheese
8. ___________ is a test for rancidity?
Microorganisms
Class I
A
Acid degree value
9. The insufficient removal of milk from the milk collection system is called _____.
Psychrophilic and psychotrophic
Flavored milk
Milk lock
Supermarkets
10. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
Grade A milk
Handlers
Calcium and phosphorus
3.5
11. 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 _______.
Northeast dairy compact
Cooperatives
Over $63000000
Rancid
12. Milk is a good source of all water soluble vitamins except for _____.
Australia
NASS Cheddar cheese price survey
Ascorbic acid
Secretary of Agriculture of the U.S.
13. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Streptococci
Lactic acid producing bacteria
Producer settlement fund (equalization fund)
Lactalbumin-casein
14. Specific gravity of milk at 60ºF is __________.
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
1.032
Sediment
Five
15. Federal Milk Marketing Orders provide or describe...
50-50
Cream and milk fat
29.8
Payment made to milk producers for milk
16. The antibiotic _____ gives sensitive reaction to a large proportion of the public.
California
Bitter-quinine
Penicillin G
It lowers variability among cartons of milk
17. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
Foot-and-mouth disease exists
Blend
Early spring and late fall
Grade A milk
18. Each Federal Milk Marketing order is administered by a representative of the...
Blend
Mailbox prices
Secretary of Agriculture of the U.S.
Feed
19. The cost of operating Federal orders is paid by ________.
Cheese
1000
Grow
Assessing milk handlers in the order
20. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
8.6
Added water
Dairy farmers
Enhancing scientific opportunities for the European Dairy Industry.
21. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Decreased
Butter-cheese
Vacuum
Vacuum
22. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
Third
Raw to sanitized
60
100000
23. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Cheese - nonfat dry milk - butter
Pituitary
Cream and milk fat
1000
24. The milk becomes the property of the buyer once....
Sub-clinical
It is loaded into the transport truck on the farm
Producer settlement fund (equalization fund)
Sterilization
25. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.
Ascorbic acid
Acidic detergent
Strip cup
Shelf date
26. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
Fat content
Lactose
60
3.5
27. What vitamin was first discovered in milk fat and is important to eyesight?
98
A
Class I
Penicillin
28. Which of the following is not a part of the establishment of a federal marketing order?
An atrophied cell
Assure consumers an adequate supply of pure - wholesome milk
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Acid degree value
29. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
60
Grade A milk
I
100000
30. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Malty
Aged Gouda
3.5-4.0
100%
31. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
98%
Dairy farmers
Chicago Mercantile Exchange
Aged Gouda
32. Milk with low total solids will produce what off-flavor?
Flat
Gallon
161ºF for 15 seconds
Milk handlers
33. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
Acidic detergent
3.25 percent milkfat and 8.25 percent solids-not-fat
Fat content
Casein
34. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?
Rancid
80%
Public hearings are held so that all interested parties may present their views.
Psychrotrophs
35. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
Breakfast
Australia
Blend
I
36. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...
Temperature and time
Ascorbic acid
Ultra-filtration
Low-carbohydrates diets
37. One objective of a federal order is to _______________
Assure consumers an adequate supply of pure - wholesome milk
Sanitary restrictions on production are imposed on producers.
750000
Early spring and late fall
38. Quality of grade A milk is...
A large proportion of the human population is sensitive to antibiotics
Added water
Not controlled by Federal Orders
Calcium and phosphorus
39. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?
A higher price for non fat dry milk and a lower price for butter
Raw to sanitized
It lowers variability among cartons of milk
Clenbuterol
40. The off flavor most likely to be found in milk that has not been cooled properly is...
Pint
Extreme agitation of raw milk
Sour
Pituitary
41. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
98%
. cream products - cottage cheese - and ice cream
4 to 6
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
42. Whole milk contains _____ percent protein.
Market stabilization
Penicillin G
3.5-4.0
3.25 percent milkfat and 8.25 percent solids-not-fat
43. Quarters infected with mastitis tend to shed more _____ defending white blood cells.
Feeds consumed by the cow
Milking too soon after calving
Cwt
Leukocytes
44. Milk is sold in units of _____ by the producer to the handler.
8.6
Cwt
Provide marketing power for dairy farmers
Dairy Compacts
45. 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?
Grow
Breakfast
NASS Cheddar cheese price survey
Third
46. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
Early spring and late fall
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
1908
Lactalbumin-casein
47. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.
Profit margin
Acidic detergent
Raw Fluid Milk
I
48. Milk is the only source of __________ in nature.
Determine whether mammary glands are inflamed
Lactose
Scientific - technical & economic progress
Butter-cheese
49. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?
National Milk Producers Federation
Strip cup
3.25%
Sub-clinical
50. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
1937
60
Phosphatase
Over $63000000
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