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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. Each Federal Milk Marketing order is administered by a representative of the...
Secretary of Agriculture of the U.S.
Riboflavin
98%
Cheese
2. 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?
Listeria monocytogenes
Cheese
Class I
3.25%
3. _______ indicates the percentage of milk used in each class.
Strip cup
Australia
Blend
Gallon
4. A high acid flavor (sour) in milk is caused by ________.
Hydrometer
18000
Provide marketing power for dairy farmers
Growth of bacteria in the milk
5. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.
Increased
2-4
The products made from it by milk processors
A large proportion of the human population is sensitive to antibiotics
6. What directly influence(s) the total supply of milk?
13
Prices paid milk producers
Phosphorous
Listeria monocytogenes
7. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?
Microorganisms
Short hedge
Sanitizers
Brucellosis
8. Milk found in cows with a high somatic cell count would result in a decrease in __________.
Malty
48 - 72
Phosphorous
Casein
9. What is the most popular type container used for fluid milk?
Chlorine
The milk handlers
Plastic
Leukocytes
10. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
8.6
Breakfast
Payment made to milk producers for milk
76%
11. _____ is the process of killing all microorganisms.
Strip
19
Cheese - nonfat dry milk - butter
Sterilization
12. Bacteria that survive specific heat treatment are said to be _____.
Thermoduric
4 ounces of Cheddar or American cheese
Milk testing and record keeping program for dairy cows
Feed
13. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
2 to 5 cents
Coliform bacteria
Each state
California - Oregon - and Washington
14. Which of the following is not a part of the establishment of a federal marketing order?
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
8.6
Sanitary restrictions on production are imposed on producers.
Half-and-half
15. Milk is the only source of __________ in nature.
Dry the corn down as soon as possible
Half-and-half
8.75
Lactose
16. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
Third
National Milk Producers Federation
I
Acidic detergent
17. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Plastic
Milk supplies one half the calcium
Grade A milk
Decreased
18. The only persons regulated by federal orders are _____.
Wisconsin mastitis test
Handlers
Hot and humid
Freezing point
19. What causes flavors in milk such as acid - high acid - or sour milk.
Microorganisms
Short hedge
Class I
Listeria monocytogenes
20. __________ amino acids are commonly found in milk proteins - including the essential amino acids.
1937
Ultra-filtration
Payment made to milk producers for milk
19
21. The major cause of mastitis infections are _____ infections
Bacterial
Feed
Early spring and late fall
Brucellosis
22. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.
Aerobic
Chicago Mercantile Exchange
The percentage of the population between 45-60 years of age
Not controlled by Federal Orders
23. 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
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Lactic acid producing bacteria
Ultra-filtration
24. A large portion of the population is sensitive to the antibiotic _____.
3.5-4.0
Enhancing scientific opportunities for the European Dairy Industry.
Making sure equipment has been cleaned correctly
Penicillin
25. Rules developed by the _____ are designed to protect the health and welfare of consumers.
Food and Drug Administration (FDA)
Oxidized
8.6
Early spring and late fall
26. Pasteurization was developed in _____ as a heat treatment to preserve food.
Careless handling
1890
Bitter-quinine
Once or twice monthly
27. Which of the following is untrue concerning the federal milk marketing orders?
Sub-clinical
The Pasteurized Milk Ordinance and Code
Sanitary restrictions on production are imposed on producers.
Decreased
28. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
100000
The Food and Drug Administration
Strip
Iron-copper
29. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
3.5
The Pasteurized Milk Ordinance and Code
Alkaline phosphatase
A large proportion of the human population is sensitive to antibiotics
30. Milk used for _____ is Class I Milk.
Half-and-half
Shelf date
Phosphorous
Fluid milk products
31. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Milkfat
Northeast dairy compact
Not controlled by Federal Orders
Streptococci
32. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
10
29.8
Imports of milk protein concentrates and casein
Oxidized
33. A milk gland that is destroyed because of mastitis is called _____.
Feed
An atrophied cell
1890
Casein - Lactalbumin
34. The cost of operating Federal orders is paid by ________.
Milk fat content
Dairy farmers - through their cooperative association
Assessing milk handlers in the order
Mailbox prices
35. What percent of all milk produced in the U.S. is sold to dairy processing plants?
10
Osteoporosis
Blend
98
36. Milk producers have formed _____ to gain bargaining power.
Casein
Freezing point
Inhibited
Cooperatives
37. In Federal order markets - milk sold for consumption in fluid form is in __________.
Fat content
Supermarkets
Class I
Australia
38. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
Strip
11
Over $63000000
California - Oregon - and Washington
39. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
4 ounces of Cheddar or American cheese
Blend
Cheese
A
40. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
Freezing point
An atrophied cell
50-50
750000
41. _____ and _____ are the two main proteins in milk.
161ºF for 15 seconds
Lactalbumin-casein
Hot and humid
Low-carbohydrates diets
42. The main objection of dirt and milkstone on parts is _____.
Mold
Supermarkets
Cheese - nonfat dry milk - butter
Increased bacterial count
43. Water added to milk is detected by checking the _____.
Feeds consumed by the cow
Bacterial
Increased
Freezing point
44. 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.
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Agriculture
Psychrotropic
Oxidized
45. The insufficient removal of milk from the milk collection system is called _____.
Milk lock
Milk handlers
Filled
Penicillin
46. 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.
The Food and Drug Administration
Aerobic
A
$5.27
47. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Strip cup
Cream and milk fat
Pooling
Public hearings are held so that all interested parties may present their views.
48. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?
Gallon
Pendulous udders
Third
Strip
49. Milk provides _____and_____ in approximately the same ratio as found in bone.
90
Hot and humid
Calcium and phosphorus
B. Determining one brand of milk from another
50. What vitamin was first discovered in milk fat and is important to eyesight?
Half-and-half
Clenbuterol
Enhancing scientific opportunities for the European Dairy Industry.
A