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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. Milk producers have formed _____ to gain bargaining power.
Cooperatives
Class I
The percentage of the population between 45-60 years of age
Handlers
2. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.
Calcium
The Pasteurized Milk Ordinance and Code
Acidic detergent
Thermoduric
3. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
2 to 5 cents
It lowers variability among cartons of milk
Wisconsin mastitis test
Hydrometer
4. The Babcock test is a rapid - simple and accurate test for...
Fat content
NASS Cheddar cheese price survey
Increased
Osteoporosis
5. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.
Lactalbumin-casein
Vaccuumization
Federal Milk Marketing Order
Increased
6. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.
Alkaline phosphatase
Alkaline phosphatase
Vaccuumization
Pooling
7. The U.S. Dairy Export Council (USDEC) was created by ___________.
1890
Dairy Management - Inc.
Raw Fluid Milk
Distinct precipitate forms - but no gel
8. Bangs Disease is another name for _____.
Class I
Brucellosis
Filled
It lowers variability among cartons of milk
9. The protein in a quart of milk is approximately equivalent to that in ________.
Calcium
Low-carbohydrates diets
8.75
4 ounces of Cheddar or American cheese
10. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
Low-carbohydrates diets
Cooperatives
Dairy farmers
Strip
11. What does not promote metallic/oxidized off flavor in milk?
45
Chlorine
Psychrotrophs
Hypochlorite sanitizer
12. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.
Blend
Osteoporosis
Listeria monocytogenes
Breakfast
13. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.
Foot-and-mouth disease exists
$5.27
Once or twice monthly
A
14. Which of the following have dairy farmers - through their cooperatives opposed?
1.032
Sanitary restrictions on production are imposed on producers.
Brucellosis
Imports of milk protein concentrates and casein
15. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
3.25 percent milkfat and 8.25 percent solids-not-fat
19
Marketing coops
161ºF for 15 seconds
16. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
California
Oxidized
76%
Streptococcus agaiactiae and Staphylococcus aureaus
17. In the care and management of dairy cows - milking takes _____ percent of the labor.
Clenbuterol
55
2-4
Excessive agitation of warm raw milk
18. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.
Filled
Hypochlorite sanitizer
Raw to sanitized
Osteoporosis
19. The objectives of the Babcock Institute do not include________________.
Microorganisms
Tuberculosis and brucellosis
Lactic acid producing bacteria
Enhancing scientific opportunities for the European Dairy Industry.
20. _____ and _____ are the two main proteins in milk.
It lowers variability among cartons of milk
Lactalbumin-casein
Dry the corn down as soon as possible
1.032
21. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
Half-and-half
Coliform bacteria
Staphylococcus dysgalactiae
$5.27
22. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Each state
19
Over $63000000
Streptococci
23. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
Hot and humid
Agriculture
Milking too soon after calving
Plastic
24. Whole milk contains _____ percent protein.
Gallon
Over $63000000
3.5-4.0
Listeria monocytogenes
25. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?
Acidic detergent
Streptococcus agaiactiae and Staphylococcus aureaus
Clenbuterol
West
26. Which is a true statement concerning federal milk marketing orders?
2 to 5 cents
100000
Milking too soon after calving
Public hearings are held so that all interested parties may present their views.
27. 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?
Excessive agitation of warm raw milk
1908
NASS Cheddar cheese price survey
Cream and milk fat
28. Aflatoxins sometimes found in dairy foods are produced by what?
Mold
It lowers variability among cartons of milk
Gallon
Cwt
29. Federal milk marketing orders were established in _____.
1937
Ultra-filtration
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Phosphorous
30. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.
Aerobic
Salty
Food and Drug Administration (FDA)
Carbohydrate
31. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.
Fluid milk and cream
Casein
Cheese
Aerobic
32. The pasteurized Milk Ordinance regulates what?
60
Half-and-half
Grade A milk
80%
33. 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
Hot and humid
Raw to sanitized
Ultra high temperatures
13
34. 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
Milk fat and milk sugar
Dairy farmers
An atrophied cell
35. Milk supplies more than 70% of which vital component of the American diet?
Increased
Casein - Lactalbumin
Calcium
Grow
36. __________ is usually the most abundant of the major solid components of milk.
Lactose
Milking too soon after calving
Butter
. cream products - cottage cheese - and ice cream
37. The two most important etlologic agents of mastitis are __________.
Acidic detergent
The percentage of the population between 45-60 years of age
Streptococcus agaiactiae and Staphylococcus aureaus
Assessing milk handlers in the order
38. The International Dairy Federation (IDF) mission is to promote ______________.
Hypochlorite sanitizer
Fluid milk products and cheese
Scientific - technical & economic progress
A
39. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
Promotions & research
Psychrophilic and psychotrophic
Decreased
Class I
40. What directly influence(s) the total supply of milk?
161ºF for 15 seconds
Bitter - salt - sour - sweet
Pesticides
Prices paid milk producers
41. 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 _______.
Osteoporosis
1937
Hydrometer
Raw Fluid Milk
42. Milk covered by Federal milk marketing orders is __________.
Fluid milk products
Carbohydrate
Bitter-quinine
Grade A
43. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Cheese - nonfat dry milk - butter
Brucellosis
Acidic detergent
Milking too soon after calving
44. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.
Secretary of Agriculture of the U.S.
Increased
Chicago Mercantile Exchange
Making sure equipment has been cleaned correctly
45. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
Casein
Feed
Pituitary
Supermarkets
46. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Carbohydrate
1000
Pendulous udders
Sediment
47. A high acid flavor (sour) in milk is caused by ________.
Growth of bacteria in the milk
Germicidal teat dip
Tuberculosis and brucellosis
Filled
48. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?
Riboflavin
$5.27
Australia
80%
49. 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.
Marketing coops
Handler
Alkaline cleaner in hot water
45
50. Which group of flavors cannot be detected by odor?
48 - 72
3.25 percent milkfat and 8.25 percent solids-not-fat
90
Bitter - salty