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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. 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
Agalactiae
Temperature and time
Fluid milk products
1890
2. The major cause of the salty flavor in milk is ___________.
Grade A
Fat content
1937
Mastitis
3. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Salty
Lactalbumin-casein
Strip cup
Feed
4. Which group of flavors cannot be detected by odor?
Bitter - salty
Agriculture
The products made from it by milk processors
Chlorine
5. The two most important diseases of cattle transmissible to man through milk are _______.
Milk handlers
Tuberculosis and brucellosis
Malty
Dairy Compacts
6. A milk gland that is destroyed because of mastitis is called _____.
Third
Feeds consumed by the cow
An atrophied cell
Psychrotropic
7. The milk becomes the property of the buyer once....
Provide marketing power for dairy farmers
Bacterial
Dairy Export Incentive Program
It is loaded into the transport truck on the farm
8. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Handler
Mold
Promotions & research
Low-carbohydrates diets
9. Milk is a good supplier of minerals except for _____.
Assure consumers an adequate supply of pure - wholesome milk
1000
Magnesium-Iron-Manganese-Copper
10
10. Bacteria that survive specific heat treatment are said to be _____.
Sediment
45
Germicidal teat dip
Thermoduric
11. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Sediment
60
A
8.6
12. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
Substitution of chocolate skim milk for whole milk
Profit margin
Payment made to milk producers for milk
Growth of bacteria in the milk
13. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
Public hearings are held so that all interested parties may present their views.
Grow
Psychrophilic and psychotrophic
Flat
14. What vitamin was first discovered in milk fat and is important to eyesight?
Supermarkets
Dairy farmers
A
3.5
15. The process of concentrating milk currently being used on the farm is called _________
Ultra-filtration
Short hedge
Magnesium-Iron-Manganese-Copper
29.8
16. Milk meeting the highest sanitary requirements is known as Grade _____.
Pendulous udders
Midwest food manufactures
1000
A
17. What do milk marketing cooperatives do?
Malty
Provide marketing power for dairy farmers
A
The milk handlers
18. The most common off-flavor in milk is __________
Cheese - nonfat dry milk - butter
Supermarkets
Sanitizers
Feed
19. The two most important etlologic agents of mastitis are __________.
45
Grade A
1.032
Streptococcus agaiactiae and Staphylococcus aureaus
20. Milk provides _____and_____ in approximately the same ratio as found in bone.
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Handler
Tuberculosis and brucellosis
Calcium and phosphorus
21. The main objection of dirt and milkstone on parts is _____.
Riboflavin
Increased bacterial count
Rancid
Dry the corn down as soon as possible
22. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.
Promotions & research
Vacuum
Foot-and-mouth disease exists
Distinct precipitate forms - but no gel
23. What percentage of U.S. households buy fluid milk (on an annual basis)?
Dairy Compacts
98%
Acidic detergent
3.5-4.0
24. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
Casein
Alkaline phosphatase
Class I
The percentage of the population between 45-60 years of age
25. Continued low calcium intake may result in ______ in adults.
Half-and-half
NASS Cheddar cheese price survey
Osteoporosis
Dairy Compacts
26. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Half-and-half
Cream and milk fat
Cheese - nonfat dry milk - butter
Each state
27. ___________ is a test for rancidity?
Early spring and late fall
45
Acid degree value
Lactalbumin-casein
28. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
Gallon
Producer settlement fund (equalization fund)
Germicidal teat dip
3.5
29. 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
Alkaline cleaner in hot water
48 - 72
Agalactiae
30. Specific gravity of milk at 60ºF is __________.
8.75
Fluid milk products and cheese
Phosphatase
1.032
31. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
It is loaded into the transport truck on the farm
Phosphorous
Milkfat
Mastitis
32. The U.S. Dairy Export Council (USDEC) was created by ___________.
The products made from it by milk processors
Dairy Management - Inc.
Imports of milk protein concentrates and casein
Growth of bacteria in the milk
33. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Substitution of chocolate skim milk for whole milk
Sediment
Psychrotropic
Butter-cheese
34. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
Over $63000000
Third
Tuberculosis and brucellosis
Milk fat content
35. __________ is usually the most abundant of the major solid components of milk.
Lactose
Ascorbic acid
Substitution of chocolate skim milk for whole milk
Fluid milk products
36. Whole milk contains _____ percent protein.
Northeast dairy compact
Excessive agitation of warm raw milk
Five
3.5-4.0
37. Milk is the only source of __________ in nature.
Raw Fluid Milk
Fat content
Freezing point
Lactose
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 __________.
NASS Cheddar cheese price survey
Dry the corn down as soon as possible
Streptococcus agaiactiae and Staphylococcus aureaus
Inhibited
39. 1. Operating cost of Federal orders are paid by ______.
Alkaline phosphatase
Germicidal teat dip
Inhibited
The milk handlers
40. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
Third
Acidic detergent
Over $63000000
100000
41. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.
Lactic acid producing bacteria
Real California Cheese
West
Chicago Mercantile Exchange
42. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?
161ºF for 15 seconds
Pendulous udders
National Milk Producers Federation
Public hearings are held so that all interested parties may present their views.
43. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
1937
1890
45
Oxidized
44. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?
Fluid milk and cream
Psychrotrophs
Each state
Sanitizers
45. Grade A milk priced under Federal Orders is classified according to...
The products made from it by milk processors
Federal Milk Marketing Order
60
29.8
46. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
Skim milk
Payment made to milk producers for milk
100000
Pooling
47. _____ is the process of killing all microorganisms.
100000
Sterilization
Penicillin
161ºF for 15 seconds
48. 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 _______.
Northeast dairy compact
Grow
Alkaline phosphatase
Thermoduric
49. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
18000
Assessing milk handlers in the order
Promotions & research
Rancid
50. Which of the following four primary taste sensations is correctly matched with the causal agent?
An atrophied cell
10
55
Bitter-quinine