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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 United States government purchases surplus ____ from the commercial market under the dairy price support program.
Pint
100000
Cheese - nonfat dry milk - butter
Public hearings are held so that all interested parties may present their views.
2. A high acid flavor (sour) in milk is caused by ________.
Growth of bacteria in the milk
Cheese
B. Determining one brand of milk from another
Midwest food manufactures
3. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
55
Northeast dairy compact
Chlorine
Alkaline phosphatase
4. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
3.25%
Pituitary
Oxidized
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
2 to 5 cents
I
. cream products - cottage cheese - and ice cream
100000
6. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
Milk fat and milk sugar
Casein
Shelf date
Profit margin
7. 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 ____________.
Iron-copper
Inhibited
Lactalbumin-casein
California
8. Bangs Disease is another name for _____.
Bitter - salty
Pesticides
Raw Fluid Milk
Brucellosis
9. 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?
4 to 6
Increased bacterial count
Profit margin
Real California Cheese
10. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.
Freezing point
1000
Thermoduric
8.75
11. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
161ºF for 15 seconds
Clenbuterol
Inhibited
A large proportion of the human population is sensitive to antibiotics
12. 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.
Alkaline phosphatase
Mastitis
45
Feeds consumed by the cow
13. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
A
Casein
Hydrometer
100000
14. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
Streak canal
Cheese - nonfat dry milk - butter
Dairy farmers
Milk handlers
15. Specific gravity of milk at 60ºF is __________.
Cream and milk fat
Feed
The products made from it by milk processors
1.032
16. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
2-4
4 ounces of Cheddar or American cheese
Class I
76%
17. Grade A milk priced under Federal Orders is classified according to...
Cheese - nonfat dry milk - butter
The products made from it by milk processors
Pendulous udders
It lowers variability among cartons of milk
18. A system of fairly distributing payment among producers in a Federal Milk Market is called...
90
Pooling
Freezing point
Phosphatase
19. Pasteurization was developed in _____ as a heat treatment to preserve food.
Butter
161ºF for 15 seconds
1890
Over $63000000
20. 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 ____________.
Assure consumers an adequate supply of pure - wholesome milk
Gallon
Secretary of Agriculture of the U.S.
California
21. What does not promote metallic/oxidized off flavor in milk?
Hypochlorite sanitizer
Bitter - salt - sour - sweet
It lowers variability among cartons of milk
Riboflavin
22. The process of concentrating milk currently being used on the farm is called _________
Ultra-filtration
Class I
Pendulous udders
60
23. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
60
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
I
Centrifuge
24. 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.
Germicidal teat dip
The Pasteurized Milk Ordinance and Code
98%
Fluid milk and cream
25. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
Early spring and late fall
The milk handlers
Aged Gouda
The percentage of the population between 45-60 years of age
26. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Determine whether mammary glands are inflamed
Psychrotropic
Hydrometer
Psychrotrophs
27. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...
Strip
The percentage of the population between 45-60 years of age
More than doubled
Milk fat content
28. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
Raw to sanitized
Grade A milk
Pint
Filled
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.
Listeria monocytogenes
Streptococci
3.5
Hypochlorite sanitizer
30. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Cheese - nonfat dry milk - butter
Flavored milk
Clenbuterol
B. Determining one brand of milk from another
31. ___________ is a test for rancidity?
Acid degree value
Ultra high temperatures
Streak canal
West
32. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
Scientific - technical & economic progress
Pooling
Streak canal
Dairy farmers
33. The components of milk responsible for richness and sweetness - in this order are...
Australia
Milk fat and milk sugar
NASS Cheddar cheese price survey
50-50
34. Badly dented or damaged milker unit parts are caused by?
The Food and Drug Administration
Excessive agitation of warm raw milk
Agriculture
Careless handling
35. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
West
Cwt
Coliform bacteria
Pituitary
36. Aflatoxins sometimes found in dairy foods are produced by what?
Provide marketing power for dairy farmers
Brucellosis
Chlorine
Mold
37. What percentage of U.S. households buy fluid milk (on an annual basis)?
19
A higher price for non fat dry milk and a lower price for butter
Distinct precipitate forms - but no gel
98%
38. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.
Dry the corn down as soon as possible
Casein
Class I
Freezing point
39. 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
Chicago Mercantile Exchange
Fat content
Ultra high temperatures
Growth of bacteria in the milk
40. The primary factors influencing per capita cheese demand does not include?
Market stabilization
The percentage of the population between 45-60 years of age
Salty
Extreme agitation of raw milk
41. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Milkfat
Bitter-quinine
Handler
Growth of bacteria in the milk
42. Quality of grade A milk is...
The Pasteurized Milk Ordinance and Code
Not controlled by Federal Orders
Osteoporosis
Phosphorous
43. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
Once or twice monthly
48 - 72
Malty
An atrophied cell
44. A large portion of the population is sensitive to the antibiotic _____.
98%
Raw to sanitized
Early spring and late fall
Penicillin
45. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
Third
1908
Profit margin
13
46. __________ amino acids are commonly found in milk proteins - including the essential amino acids.
19
Calcium and phosphorus
Added water
Milk fat and milk sugar
47. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.
11
It lowers variability among cartons of milk
Inhibited
Milk handlers
48. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Federal Milk Marketing Order
Class I
Over $63000000
Northeast dairy compact
49. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
Tuberculosis and brucellosis
60
Germicidal teat dip
Vacuum
50. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.
Sterilization
Milk fat and milk sugar
Skim milk
Marketing coops