SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
Half-and-half
A higher price for non fat dry milk and a lower price for butter
60
Bitter - salt - sour - sweet
2. One objective of a federal order is to _______________
Increased bacterial count
Assure consumers an adequate supply of pure - wholesome milk
Dairy Management - Inc.
2 to 5 cents
3. What percent of all milk produced in the U.S. is sold to dairy processing plants?
I
98
Assure consumers an adequate supply of pure - wholesome milk
Low-carbohydrates diets
4. _____ and _____ are the two main proteins in milk.
Shelf date
Lactalbumin-casein
. cream products - cottage cheese - and ice cream
Use a bactericide for disinfecting the teats after milking
5. 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
Coliform bacteria
It is loaded into the transport truck on the farm
Germicidal teat dip
6. Adulterants of milk that are detrimental to man's health are _____.
1937
Aerobic
Pesticides
Distinct precipitate forms - but no gel
7. The cost of operating Federal orders is paid by ________.
Assessing milk handlers in the order
Bacterial
Blend
55
8. Milk contains all the known vitamins and is an especially good source of ___
Substitution of chocolate skim milk for whole milk
Riboflavin
The Pasteurized Milk Ordinance and Code
Coliform bacteria
9. Pasteurization was developed in _____ as a heat treatment to preserve food.
Producer settlement fund (equalization fund)
1890
2-4
Dairy farmers
10. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Aerobic
Butter-cheese
Scientific - technical & economic progress
Chicago Mercantile Exchange
11. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Use a bactericide for disinfecting the teats after milking
Cwt
Pendulous udders
An atrophied cell
12. Milk used for _____ is Class I Milk.
Assessing milk handlers in the order
Fluid milk products
Market stabilization
I
13. 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
3.5-4.0
Feed
Pesticides
14. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
13
A large proportion of the human population is sensitive to antibiotics
Aerobic
Malty
15. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...
50-50
Fluid milk products
National Milk Producers Federation
Low-carbohydrates diets
16. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.
Alkaline
Bitter - salty
Class I
Coliform bacteria
17. The International Dairy Federation (IDF) mission is to promote ______________.
Scientific - technical & economic progress
Milk testing and record keeping program for dairy cows
A large proportion of the human population is sensitive to antibiotics
Riboflavin
18. Water added to milk is detected by checking the _____.
3.25%
Mastitis
Bitter - salty
Freezing point
19. Flavors of milk may be caused in general by _______________.
Real California Cheese
Psychrophilic and psychotrophic
Feeds consumed by the cow
Homogenization
20. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Class I
1890
19
Hydrometer
21. A high acid flavor (sour) in milk is caused by ________.
Growth of bacteria in the milk
A large proportion of the human population is sensitive to antibiotics
Half-and-half
Increased
22. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.
Freezing point
Producer settlement fund (equalization fund)
1000
Market stabilization
23. 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 ____________.
19
California
Listeria monocytogenes
Handlers
24. Class II manufactured dairy products are used in soft manufactured products such as?
. cream products - cottage cheese - and ice cream
Skim milk
Fluid milk and cream
A
25. Which of the following is untrue concerning the federal milk marketing orders?
Sanitary restrictions on production are imposed on producers.
A
It is loaded into the transport truck on the farm
Marketing coops
26. Milk is a good source of all water soluble vitamins except for _____.
Ascorbic acid
Fat content
Cheese
Increased bacterial count
27. Lactose is the principal ________ in milk.
Carbohydrate
Determine whether mammary glands are inflamed
Grade A
45
28. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.
Strip cup
Freezing point
Bitter - salt - sour - sweet
Iron-copper
29. Milk covered by Federal milk marketing orders is __________.
1.032
2 to 5 cents
Agalactiae
Grade A
30. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
Milk handlers
Germicidal teat dip
Bitter-quinine
3.5
31. 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.
Producer settlement fund (equalization fund)
Determine whether mammary glands are inflamed
45
The milk handlers
32. The primary factors influencing per capita cheese demand does not include?
Prices paid milk producers
Fat content
The percentage of the population between 45-60 years of age
Grade A
33. About _______ of the calcium available in the food supply is provided by milk.
75%
A higher price for non fat dry milk and a lower price for butter
Excessive agitation of warm raw milk
Fluid milk and cream
34. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Increased
3.25%
An atrophied cell
Magnesium-Iron-Manganese-Copper
35. Pasteurization was developed in _____ as a heat treatment to preserve food.
Substitution of chocolate skim milk for whole milk
1890
Pooling
Milk fat content
36. Which group of flavors cannot be detected by odor?
Chicago Mercantile Exchange
Casein
Bitter - salty
Blend
37. The form of mastitis that is hidden from sight is known as _______
Northeast dairy compact
Skim milk
Sub-clinical
Gallon
38. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
California
Sub-clinical
Alkaline phosphatase
Handler
39. Which of the following four primary taste sensations is correctly matched with the causal agent?
Hot and humid
Growth of bacteria in the milk
Bitter-quinine
3.5
40. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization
Alkaline phosphatase
Enhancing scientific opportunities for the European Dairy Industry.
Butter
More than doubled
41. What vitamin was first discovered in milk fat and is important to eyesight?
1908
Penicillin G
California
A
42. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
50-50
Temperature and time
Half-and-half
1890
43. 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
Short hedge
Handler
60
44. Bangs Disease is another name for _____.
Salty
Brucellosis
Determine whether mammary glands are inflamed
Producer settlement fund (equalization fund)
45. 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 _______.
Brucellosis
Cheese
Northeast dairy compact
750000
46. What do milk marketing cooperatives do?
Chicago Mercantile Exchange
Early spring and late fall
Provide marketing power for dairy farmers
3.25 percent milkfat and 8.25 percent solids-not-fat
47. What do milk marketing cooperatives do?
18000
29.8
55
Provide marketing power for dairy farmers
48. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.
Inhibited
50-50
Grade A
98%
49. 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?
Public hearings are held so that all interested parties may present their views.
A
Short hedge
Centrifuge
50. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?
Filled
Ultra-filtration
Foot-and-mouth disease exists
Iron-copper