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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. 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.
Shelf date
Psychrotropic
Making sure equipment has been cleaned correctly
Pooling
2. The off flavor most likely to be found in milk that has not been cooled properly is...
Centrifuge
Sour
Milk handlers
Provide marketing power for dairy farmers
3. Milk is sold in units of _____ by the producer to the handler.
Milking too soon after calving
48 hours at 32ºC
Cwt
Raw Fluid Milk
4. 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.
Raw to sanitized
Brucellosis
Skim milk
Pint
5. 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.
Australia
Foot-and-mouth disease exists
Psychrotropic
Skim milk
6. Quality of grade A milk is...
The products made from it by milk processors
Increased bacterial count
Grade A milk
Not controlled by Federal Orders
7. A large portion of the population is sensitive to the antibiotic _____.
Penicillin
Third
It lowers variability among cartons of milk
Milk handlers
8. What does not promote metallic/oxidized off flavor in milk?
1.032
Milk handlers
8.6
Hypochlorite sanitizer
9. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
2 to 5 cents
Lactose
Riboflavin
Shelf date
10. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.
Provide marketing power for dairy farmers
Flat
Cream and milk fat
2-4
11. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Oxidized
Lactose
A higher price for non fat dry milk and a lower price for butter
Increased
12. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
Imports of milk protein concentrates and casein
Careless handling
Milk handlers
Cream and milk fat
13. __________ is usually the most abundant of the major solid components of milk.
Bitter - salty
48 hours at 32ºC
Profit margin
Lactose
14. __________ amino acids are commonly found in milk proteins - including the essential amino acids.
19
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Carbohydrate
Osteoporosis
15. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
Alkaline
Flavored milk
Sanitizers
3.5
16. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
Each state
Blend
Filled
A large proportion of the human population is sensitive to antibiotics
17. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
I
Food and Drug Administration (FDA)
Sanitizers
Milk testing and record keeping program for dairy cows
18. The objectives of the Babcock Institute do not include________________.
Enhancing scientific opportunities for the European Dairy Industry.
Calcium and phosphorus
Prices paid milk producers
A large proportion of the human population is sensitive to antibiotics
19. To remove fat from milking equipment use...
3.5
Cheese
19
Alkaline cleaner in hot water
20. Class II manufactured dairy products are used in soft manufactured products such as?
Ultra-filtration
. cream products - cottage cheese - and ice cream
Agalactiae
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
21. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
Profit margin
Strip cup
750000
3.25 percent milkfat and 8.25 percent solids-not-fat
22. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
Rancid
Casein
Alkaline phosphatase
Handler
23. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.
11
1000
A
100%
24. 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
Ultra high temperatures
Raw to sanitized
3.25 percent milkfat and 8.25 percent solids-not-fat
45
25. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?
Low-carbohydrates diets
Excessive agitation of warm raw milk
Australia
Pooling
26. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
98%
Raw to sanitized
A higher price for non fat dry milk and a lower price for butter
161ºF for 15 seconds
27. 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
Wisconsin mastitis test
It is loaded into the transport truck on the farm
76%
28. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
76%
Blend
Mailbox prices
Carbohydrate
29. The main objection of dirt and milkstone on parts is _____.
Increased bacterial count
13
Vacuum
Increased
30. The two most important diseases of cattle transmissible to man through milk are _______.
Dairy Management - Inc.
Tuberculosis and brucellosis
National Milk Producers Federation
50-50
31. What vitamin was first discovered in milk fat and is important to eyesight?
Third
A
Provide marketing power for dairy farmers
1000
32. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
1890
Hydrometer
Sanitary restrictions on production are imposed on producers.
The Pasteurized Milk Ordinance and Code
33. Adulterants of milk that are detrimental to man's health are _____.
Pesticides
Hot and humid
Strip
Feed
34. __________ is usually the most abundant of the major solid components of milk.
Lactose
Skim milk
Magnesium-Iron-Manganese-Copper
Feeds consumed by the cow
35. The main objection of dirt and milkstone on parts is _____.
60
Increased bacterial count
1890
Lactose
36. The most prevalent off flavor of fluid milk is ______.
Milking too soon after calving
Feed
Filled
Leukocytes
37. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
1.032
Phosphatase
Hydrometer
Increased
38. Fluid milk contains an average of _____ percent solids.
Handlers
29.8
161ºF for 15 seconds
13
39. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
Bitter-quinine
3.5
Australia
29.8
40. 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
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Freezing point
13
Temperature and time
41. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Secretary of Agriculture of the U.S.
1.032
Centrifuge
The products made from it by milk processors
42. Grade A milk priced under Federal Orders is classified according to...
The products made from it by milk processors
Assure consumers an adequate supply of pure - wholesome milk
3.25%
1.032
43. At the present time - most milk is sold through...
Supermarkets
Aged Gouda
Once or twice monthly
Butter
44. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
An atrophied cell
11
Mailbox prices
Lactic acid producing bacteria
45. The antibiotic _____ gives sensitive reaction to a large proportion of the public.
11
Streptococcus agaiactiae and Staphylococcus aureaus
Penicillin G
Butter-cheese
46. What vitamin was first discovered in milk fat and is important to eyesight?
A
Plastic
Psychrotrophs
Handlers
47. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
Psychrophilic and psychotrophic
Early spring and late fall
55
Promotions & research
48. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
Dairy Export Incentive Program
California
Acidic detergent
Temperature and time
49. Milk protein contains _____ of the essential amino acids and in appreciable amounts
100%
The milk handlers
Acid degree value
13
50. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.
60
8.75
3.5
Plastic