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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. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
Gallon
Riboflavin
Flavored milk
2 to 5 cents
2. The insufficient removal of milk from the milk collection system is called _____.
Lactose
Strip
Milk lock
Calcium and phosphorus
3. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.
60
Lactic acid producing bacteria
Agalactiae
Producer settlement fund (equalization fund)
4. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.
Thermoduric
Penicillin
1890
Marketing coops
5. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers
100000
4 to 6
Casein
. cream products - cottage cheese - and ice cream
6. Milk contains all the known vitamins and is an especially good source of ___
Sanitary restrictions on production are imposed on producers.
Clenbuterol
Low-carbohydrates diets
Riboflavin
7. Federal Milk Marketing Orders provide or describe...
Milkfat
Payment made to milk producers for milk
NASS Cheddar cheese price survey
A large proportion of the human population is sensitive to antibiotics
8. _____ is the process of killing all microorganisms.
Sterilization
Shelf date
10
Feeds consumed by the cow
9. Which of the following is not a part of the establishment of a federal marketing order?
Alkaline phosphatase
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Pint
Public hearings are held so that all interested parties may present their views.
10. _____ is the process of killing all microorganisms.
Once or twice monthly
Hypochlorite sanitizer
4 to 6
Sterilization
11. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.
Growth of bacteria in the milk
Raw Fluid Milk
Promotions & research
I
12. Whole milk contains _____ percent protein.
Milk supplies one half the calcium
3.5-4.0
Northeast dairy compact
Cream and milk fat
13. The U.S. Dairy Export Council (USDEC) was created by ___________.
Dairy Management - Inc.
Careless handling
Assessing milk handlers in the order
98%
14. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
Flavored milk
4 to 6
100000
Lactic acid producing bacteria
15. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Alkaline
It lowers variability among cartons of milk
Dairy farmers - through their cooperative association
Malty
16. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Strip cup
Milk supplies one half the calcium
Determine whether mammary glands are inflamed
Iron-copper
17. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
Food and Drug Administration (FDA)
Shelf date
3.25 percent milkfat and 8.25 percent solids-not-fat
80%
18. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.
Tuberculosis and brucellosis
8.75
76%
Staphylococcus dysgalactiae
19. Quality of grade A milk is...
Not controlled by Federal Orders
California
Short hedge
Milkfat
20. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
California - Oregon - and Washington
4 ounces of Cheddar or American cheese
76%
Hot and humid
21. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...
Wisconsin mastitis test
1890
Assessing milk handlers in the order
Fluid milk products and cheese
22. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?
Butter
Cheese
Mastitis
Germicidal teat dip
23. The two most important diseases of cattle transmissible to man through milk are _______.
Tuberculosis and brucellosis
Dairy farmers
Milking too soon after calving
A
24. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers
The percentage of the population between 45-60 years of age
Carbohydrate
100000
Brucellosis
25. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
Pint
Substitution of chocolate skim milk for whole milk
Excessive agitation of warm raw milk
Imports of milk protein concentrates and casein
26. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Sanitary restrictions on production are imposed on producers.
Decreased
Germicidal teat dip
2 to 5 cents
27. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
Agriculture
A large proportion of the human population is sensitive to antibiotics
Salty
A higher price for non fat dry milk and a lower price for butter
28. 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
Mastitis
Lactalbumin-casein
Ultra high temperatures
Strip
29. The two main proteins in milk are ____ and ____.
Handlers
Brucellosis
Casein - Lactalbumin
Midwest food manufactures
30. Grade A milk priced under Federal Orders is classified according to...
Blend
Phosphatase
8.75
The products made from it by milk processors
31. 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 _______.
Milk fat content
Northeast dairy compact
More than doubled
Substitution of chocolate skim milk for whole milk
32. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
10
Strip cup
Casein
Centrifuge
33. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
3.5
Distinct precipitate forms - but no gel
B. Determining one brand of milk from another
34. Milk is the only source of __________ in nature.
Bacterial
Lactose
Cheese - nonfat dry milk - butter
Provide marketing power for dairy farmers
35. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.
Malty
1.032
Ultra high temperatures
Class I
36. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.
Thermoduric
Aerobic
Bitter - salt - sour - sweet
Psychrotrophs
37. 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.
Alkaline cleaner in hot water
100000
Lactic acid producing bacteria
$5.27
38. Continued low calcium intake may result in ______ in adults.
A
Osteoporosis
Acidic detergent
Five
39. Federal Milk Marketing Orders provide or describe...
More than doubled
Magnesium-Iron-Manganese-Copper
Payment made to milk producers for milk
Inhibited
40. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
Blend
48 - 72
Supermarkets
West
41. What is not an objective of milk evaluation?
Real California Cheese
B. Determining one brand of milk from another
Determine whether mammary glands are inflamed
1937
42. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
60
Streptococcus agaiactiae and Staphylococcus aureaus
Dairy farmers
4 ounces of Cheddar or American cheese
43. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.
Malty
Ultra-filtration
Producer settlement fund (equalization fund)
Pint
44. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
Public hearings are held so that all interested parties may present their views.
Each state
750000
Five
45. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
100000
Psychrophilic and psychotrophic
Bitter-quinine
Chicago Mercantile Exchange
46. 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?
Flavored milk
Sanitary restrictions on production are imposed on producers.
Cream and milk fat
National Milk Producers Federation
47. The two main proteins in milk are ____ and ____.
Cheese
I
Casein - Lactalbumin
Careless handling
48. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.
Alkaline
Cooperatives
1000
The percentage of the population between 45-60 years of age
49. To remove fat from milking equipment use...
2-4
Mold
Australia
Alkaline cleaner in hot water
50. What causes flavors in milk such as acid - high acid - or sour milk.
Fluid milk and cream
13
3.5
Microorganisms