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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 enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization
Alkaline phosphatase
Milk fat and milk sugar
California
Penicillin G
2. The four major sensations are...?
Bitter - salt - sour - sweet
Excessive agitation of warm raw milk
3.25%
Rancid
3. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
Shelf date
3.25%
Mailbox prices
100000
4. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
Blend
Class I
The milk handlers
19
5. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Fluid milk products
Skim milk
Five
Use a bactericide for disinfecting the teats after milking
6. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
18000
Half-and-half
90
1908
7. The major cause of the salty flavor in milk is ___________.
Mastitis
The percentage of the population between 45-60 years of age
Phosphatase
Phosphatase
8. The most common off-flavor in milk is __________
Ascorbic acid
100%
Sanitizers
Flat
9. Quality of grade A milk is...
Not controlled by Federal Orders
A
Use a bactericide for disinfecting the teats after milking
Germicidal teat dip
10. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
Penicillin G
A
Pendulous udders
Substitution of chocolate skim milk for whole milk
11. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
Ultra-filtration
Over $63000000
Alkaline
Chlorine
12. Class II manufactured dairy products are used in soft manufactured products such as?
. cream products - cottage cheese - and ice cream
Promotions & research
B. Determining one brand of milk from another
Not controlled by Federal Orders
13. The establishment of a Federal milk marketing order is generally initiated by ________.
Dairy farmers - through their cooperative association
Blend
Dairy Export Incentive Program
Fluid milk products
14. Badly dented or damaged milker unit parts are caused by?
NASS Cheddar cheese price survey
Careless handling
Hypochlorite sanitizer
Not controlled by Federal Orders
15. Which of the following is not a part of the establishment of a federal marketing order?
Growth of bacteria in the milk
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Fluid milk and cream
$5.27
16. 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 ________.
Pendulous udders
Phosphatase
Mailbox prices
Feeds consumed by the cow
17. 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.
Fluid milk and cream
Calcium
Psychrotropic
Once or twice monthly
18. The antibiotic _____ gives sensitive reaction to a large proportion of the public.
2-4
Filled
Penicillin G
100000
19. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Salty
Sediment
Lactose
Casein
20. Aflatoxins sometimes found in dairy foods are produced by what?
Milk fat and milk sugar
Cheese
Mold
Blend
21. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.
Coliform bacteria
Dairy farmers - through their cooperative association
Sour
Once or twice monthly
22. The __________ test is used to detect if milk has been pasteurized properly.
Phosphatase
Federal Milk Marketing Order
98%
Sterilization
23. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.
Staphylococcus dysgalactiae
I
Pint
Raw Fluid Milk
24. Federal milk marketing orders were established in _____.
Sanitizers
1937
Supermarkets
Acidic detergent
25. Cow's milk contains _____ percent lactose
Strip cup
Five
4 to 6
Australia
26. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
Psychrophilic and psychotrophic
West
Lactose
Aged Gouda
27. In Federal order markets - milk sold for consumption in fluid form is in __________.
Class I
The Food and Drug Administration
Cooperatives
Dairy Compacts
28. Milk provides _____and_____ in approximately the same ratio as found in bone.
Wisconsin mastitis test
Calcium and phosphorus
Milk lock
Alkaline
29. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Alkaline
60
Clenbuterol
30. Milk meeting the highest sanitary requirements is known as Grade _____.
Producer settlement fund (equalization fund)
Scientific - technical & economic progress
Determine whether mammary glands are inflamed
A
31. Net profit after taxes divided by annual net sales is called ___________.
Profit margin
Vacuum
4 ounces of Cheddar or American cheese
Brucellosis
32. Milk producers have formed _____ to gain bargaining power.
Cooperatives
Midwest food manufactures
Decreased
Third
33. Lactose is the principal ________ in milk.
Carbohydrate
Thermoduric
Hot and humid
Handlers
34. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
Phosphorous
Filled
Increased
Milk handlers
35. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
13
Plastic
Skim milk
Aged Gouda
36. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
Tuberculosis and brucellosis
90
Alkaline phosphatase
Shelf date
37. Fluid milk contains an average of _____ percent solids.
Coliform bacteria
Raw Fluid Milk
1000
13
38. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
The Food and Drug Administration
Casein
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Germicidal teat dip
39. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
Homogenization
Hydrometer
Over $63000000
Promotions & research
40. _______ indicates the percentage of milk used in each class.
Half-and-half
Blend
The products made from it by milk processors
Ascorbic acid
41. 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
Tuberculosis and brucellosis
Northeast dairy compact
100000
Sanitary restrictions on production are imposed on producers.
42. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
Filled
Making sure equipment has been cleaned correctly
National Milk Producers Federation
Plastic
43. The four major sensations are...?
Bitter - salt - sour - sweet
The milk handlers
Clenbuterol
Sterilization
44. Rules developed by the _____ are designed to protect the health and welfare of consumers.
Food and Drug Administration (FDA)
Lactose
4 ounces of Cheddar or American cheese
Pint
45. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.
Calcium and phosphorus
Pint
Listeria monocytogenes
Chicago Mercantile Exchange
46. Which group of flavors cannot be detected by odor?
Promotions & research
1908
Bitter - salty
Milking too soon after calving
47. The Mid-American International Agri-Trade Council assists _______
Midwest food manufactures
Sterilization
Handler
Osteoporosis
48. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
West
Aged Gouda
The milk handlers
Assessing milk handlers in the order
49. The off flavor most likely to be found in milk that has not been cooled properly is...
2 to 5 cents
Sour
Osteoporosis
Growth of bacteria in the milk
50. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
A higher price for non fat dry milk and a lower price for butter
National Milk Producers Federation
Streptococci
Aerobic