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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. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
1937
Early spring and late fall
Feeds consumed by the cow
Blend
2. The current supply & demand situation has which of the products from milk in short supply?
Cream and milk fat
45
Assessing milk handlers in the order
Substitution of chocolate skim milk for whole milk
3. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Sediment
Tuberculosis and brucellosis
California
2-4
4. __________ amino acids are commonly found in milk proteins - including the essential amino acids.
Blend
19
100000
Foot-and-mouth disease exists
5. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?
Dairy farmers
Aged Gouda
Foot-and-mouth disease exists
Cheese - nonfat dry milk - butter
6. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
Promotions & research
Class I
Cheese - nonfat dry milk - butter
90
7. Which group of flavors cannot be detected by odor?
Bitter - salty
National Milk Producers Federation
Clenbuterol
Vaccuumization
8. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
100%
Penicillin
48 - 72
Careless handling
9. Which of the following four primary taste sensations is correctly matched with the causal agent?
Bitter-quinine
Growth of bacteria in the milk
Oxidized
B. Determining one brand of milk from another
10. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
Iron-copper
Secretary of Agriculture of the U.S.
Iron-copper
Streak canal
11. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.
Mold
Substitution of chocolate skim milk for whole milk
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
48 hours at 32ºC
12. Milk with low total solids will produce what off-flavor?
National Milk Producers Federation
B. Determining one brand of milk from another
Flat
Thermoduric
13. _____ is the cause of the rancid flavor in milk.
Flavored milk
Dairy farmers
Extreme agitation of raw milk
Added water
14. In the care and management of dairy cows - milking takes _____ percent of the labor.
Pesticides
Phosphorous
55
The Pasteurized Milk Ordinance and Code
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.
Streptococcus agaiactiae and Staphylococcus aureaus
3.5
Alkaline cleaner in hot water
The Pasteurized Milk Ordinance and Code
16. What vitamin was first discovered in milk fat and is important to eyesight?
Riboflavin
Blend
Public hearings are held so that all interested parties may present their views.
A
17. Milk with low total solids will produce what off-flavor?
Growth of bacteria in the milk
Distinct precipitate forms - but no gel
Flat
Cheese
18. 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
Profit margin
Listeria monocytogenes
An atrophied cell
19. Under federal orders - dairy farmers receive their milk checks?
Dairy farmers
Making sure equipment has been cleaned correctly
Once or twice monthly
48 hours at 32ºC
20. What directly influence(s) the total supply of milk?
Class I
Milk supplies one half the calcium
2-4
Prices paid milk producers
21. Each Federal Milk Marketing order is administered by a representative of the...
Listeria monocytogenes
1890
Salty
Secretary of Agriculture of the U.S.
22. About _______ of the calcium available in the food supply is provided by milk.
75%
Grow
Australia
Food and Drug Administration (FDA)
23. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.
Grade A milk
100000
8.75
Inhibited
24. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
Careless handling
Once or twice monthly
Rancid
Shelf date
25. Milk is a good supplier of minerals except for _____.
Sediment
Magnesium-Iron-Manganese-Copper
The Pasteurized Milk Ordinance and Code
Casein - Lactalbumin
26. Fluid milk contains an average of _____ percent solids.
It lowers variability among cartons of milk
13
Food and Drug Administration (FDA)
1937
27. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Increased
80%
60
It lowers variability among cartons of milk
28. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
Not controlled by Federal Orders
The Food and Drug Administration
2 to 5 cents
161ºF for 15 seconds
29. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
Clenbuterol
Calcium
Ascorbic acid
Milk handlers
30. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
2 to 5 cents
3.25%
1908
Phosphorous
31. What directly influence(s) the total supply of milk?
Prices paid milk producers
Fluid milk products
Sub-clinical
Dairy Export Incentive Program
32. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.
Sub-clinical
Cwt
Producer settlement fund (equalization fund)
100000
33. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
48 hours at 32ºC
Bacterial
Alkaline phosphatase
Psychrophilic and psychotrophic
34. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Milk fat content
Chlorine
90
Hot and humid
35. What will best control contagious mastitis?
Germicidal teat dip
B. Determining one brand of milk from another
Psychrophilic and psychotrophic
Calcium and phosphorus
36. 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...
60
Low-carbohydrates diets
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Grade A
37. Quality of grade A milk is...
Leukocytes
29.8
Brucellosis
Not controlled by Federal Orders
38. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Hydrometer
Alkaline
Dairy Compacts
I
39. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
Making sure equipment has been cleaned correctly
Prices paid milk producers
3.25 percent milkfat and 8.25 percent solids-not-fat
Acid degree value
40. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
Oxidized
Milk handlers
Ultra high temperatures
13
41. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).
Mailbox prices
Promotions & research
Producer settlement fund (equalization fund)
Grow
42. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.
Mailbox prices
Decreased
1000
Five
43. A milk gland that is destroyed because of mastitis is called _____.
An atrophied cell
Hypochlorite sanitizer
Excessive agitation of warm raw milk
Psychrotropic
44. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
Butter
Staphylococcus dysgalactiae
60
Added water
45. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Streptococci
Calcium and phosphorus
A higher price for non fat dry milk and a lower price for butter
161ºF for 15 seconds
46. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
Vaccuumization
Mastitis
The products made from it by milk processors
750000
47. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
4 ounces of Cheddar or American cheese
60
Food and Drug Administration (FDA)
Real California Cheese
48. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?
Bitter-quinine
Milk supplies one half the calcium
Milkfat
1890
49. Bangs Disease is another name for _____.
Brucellosis
Distinct precipitate forms - but no gel
Raw Fluid Milk
Lactalbumin-casein
50. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Cheese - nonfat dry milk - butter
Clenbuterol
Feed
Making sure equipment has been cleaned correctly
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