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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. The milk becomes the property of the buyer once....
Public hearings are held so that all interested parties may present their views.
Fluid milk products
It is loaded into the transport truck on the farm
Midwest food manufactures
2. Pasteurization was developed in _____ as a heat treatment to preserve food.
Prices paid milk producers
1890
. cream products - cottage cheese - and ice cream
Shelf date
3. 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.
NASS Cheddar cheese price survey
Mastitis
Fluid milk and cream
Assure consumers an adequate supply of pure - wholesome milk
4. In the care and management of dairy cows - milking takes _____ percent of the labor.
Secretary of Agriculture of the U.S.
161ºF for 15 seconds
1890
55
5. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
60
Filled
Coliform bacteria
Handlers
6. The most prevalent off flavor of fluid milk is ______.
Feed
Over $63000000
98%
Early spring and late fall
7. Milk covered by Federal milk marketing orders is __________.
Oxidized
Freezing point
Grade A
100000
8. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
Casein - Lactalbumin
Assessing milk handlers in the order
Butter
3.25 percent milkfat and 8.25 percent solids-not-fat
9. Milk with low total solids will produce what off-flavor?
Flat
Bacterial
Microorganisms
Cream and milk fat
10. Which group of flavors cannot be detected by odor?
Staphylococcus dysgalactiae
Bitter - salty
Milk testing and record keeping program for dairy cows
The Pasteurized Milk Ordinance and Code
11. Flavors of milk may be caused in general by _______________.
75%
Feeds consumed by the cow
1000
Australia
12. Milk meeting the highest sanitary requirements is known as Grade _____.
A
Penicillin G
Pituitary
13
13. A large portion of the population is sensitive to the antibiotic _____.
Penicillin
750000
Bitter - salty
A
14. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Five
Streptococci
Hypochlorite sanitizer
Gallon
15. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
4 to 6
60
Vacuum
Ultra high temperatures
16. 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?
Real California Cheese
The products made from it by milk processors
Chicago Mercantile Exchange
Pooling
17. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Butter-cheese
1.032
Third
Hypochlorite sanitizer
18. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Sanitizers
Pendulous udders
Centrifuge
Lactic acid producing bacteria
19. The major cause of mastitis infections are _____ infections
Growth of bacteria in the milk
Iron-copper
Bacterial
Bitter-quinine
20. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Ultra high temperatures
Over $63000000
Profit margin
Streptococcus agaiactiae and Staphylococcus aureaus
21. 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.
Mailbox prices
45
NASS Cheddar cheese price survey
California
22. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
Lactose
A large proportion of the human population is sensitive to antibiotics
1890
A higher price for non fat dry milk and a lower price for butter
23. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
3.5
Feed
Sour
Making sure equipment has been cleaned correctly
24. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Grade A milk
Milk fat content
Milk supplies one half the calcium
8.75
25. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
The percentage of the population between 45-60 years of age
A large proportion of the human population is sensitive to antibiotics
Low-carbohydrates diets
Dairy farmers
26. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Sediment
NASS Cheddar cheese price survey
Prices paid milk producers
Strip
27. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Promotions & research
48 - 72
Determine whether mammary glands are inflamed
Alkaline
28. What is not an important reason for a five day-seven degree shelf life test?
Excessive agitation of warm raw milk
Over $63000000
It lowers variability among cartons of milk
Agalactiae
29. Which of the following is considered a controversial pricing arrangement?
The Food and Drug Administration
The Food and Drug Administration
Dairy Compacts
Chicago Mercantile Exchange
30. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
Acidic detergent
Early spring and late fall
Marketing coops
1908
31. A milk gland that is destroyed because of mastitis is called _____.
1890
Sanitizers
Plastic
An atrophied cell
32. Milk is a good supplier of minerals except for _____.
Magnesium-Iron-Manganese-Copper
Vaccuumization
Penicillin
Lactose
33. Specific gravity of milk at 60ºF is __________.
Cheese
1.032
B. Determining one brand of milk from another
Aged Gouda
34. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
Sanitary restrictions on production are imposed on producers.
1.032
18000
60
35. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
Dairy Export Incentive Program
98%
I
Food and Drug Administration (FDA)
36. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...
98
Fluid milk products and cheese
Extreme agitation of raw milk
Alkaline phosphatase
37. Milk supplies more than 70% of which vital component of the American diet?
Calcium
Alkaline phosphatase
Marketing coops
Bitter - salty
38. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
Food and Drug Administration (FDA)
3.25 percent milkfat and 8.25 percent solids-not-fat
Magnesium-Iron-Manganese-Copper
Filled
39. Quality of grade A milk is...
A large proportion of the human population is sensitive to antibiotics
Not controlled by Federal Orders
Feed
The Pasteurized Milk Ordinance and Code
40. What causes flavors in milk such as acid - high acid - or sour milk.
Food and Drug Administration (FDA)
Microorganisms
Breakfast
The products made from it by milk processors
41. About _______ of the calcium available in the food supply is provided by milk.
Sediment
Milk lock
An atrophied cell
75%
42. What causes flavors in milk such as acid - high acid - or sour milk.
Microorganisms
Over $63000000
Extreme agitation of raw milk
Aerobic
43. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
1937
161ºF for 15 seconds
Blend
An atrophied cell
44. Milk is used most often at?
Mastitis
Milk supplies one half the calcium
Filled
Breakfast
45. The establishment of a Federal milk marketing order is generally initiated by ________.
Assure consumers an adequate supply of pure - wholesome milk
Growth of bacteria in the milk
Sediment
Dairy farmers - through their cooperative association
46. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
Phosphorous
Federal Milk Marketing Order
Once or twice monthly
4 to 6
47. 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
98
Distinct precipitate forms - but no gel
A large proportion of the human population is sensitive to antibiotics
48. The only mastitis pathogen using the mammary gland as its primary habitat is?
Casein
Agalactiae
Pendulous udders
Provide marketing power for dairy farmers
49. In Federal order markets - milk sold for consumption in fluid form is in __________.
Milk fat content
1890
Skim milk
Class I
50. The components of milk responsible for richness and sweetness - in this order are...
19
A large proportion of the human population is sensitive to antibiotics
Milk fat and milk sugar
3.5