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. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
Feed
Sanitary restrictions on production are imposed on producers.
Acidic detergent
A
2. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Skim milk
Alkaline
Streptococci
The percentage of the population between 45-60 years of age
3. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Filled
Each state
Dairy farmers - through their cooperative association
National Milk Producers Federation
4. What does not promote metallic/oxidized off flavor in milk?
Half-and-half
Hypochlorite sanitizer
Chlorine
Bitter - salty
5. Products eligible for the Dairy Export Incentive Program (DEIP).
National Milk Producers Federation
Scientific - technical & economic progress
Sanitizers
Butter
6. S. M. Babcock developed the Babcock Test in _____.
Cheese
Prices paid milk producers
Handlers
1890
7. The antibiotic _____ gives sensitive reaction to a large proportion of the public.
Penicillin G
A
Fat content
13
8. 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
The Food and Drug Administration
Pooling
1908
9. The two most important etlologic agents of mastitis are __________.
Profit margin
Strip
Once or twice monthly
Streptococcus agaiactiae and Staphylococcus aureaus
10. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Profit margin
Oxidized
Butter-cheese
29.8
11. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
Lactic acid producing bacteria
Inhibited
60
Staphylococcus dysgalactiae
12. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
Grow
4 ounces of Cheddar or American cheese
Casein
Fat content
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.
Ultra high temperatures
Phosphatase
Over $63000000
Casein
14. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off
Chicago Mercantile Exchange
It lowers variability among cartons of milk
Skim milk
Third
15. The form of mastitis that is hidden from sight is known as _______
Sub-clinical
1908
Freezing point
Growth of bacteria in the milk
16. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
Not controlled by Federal Orders
Breakfast
Half-and-half
Dry the corn down as soon as possible
17. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
Homogenization
Strip
The products made from it by milk processors
National Milk Producers Federation
18. Quarters infected with mastitis tend to shed more _____ defending white blood cells.
Careless handling
West
Leukocytes
Brucellosis
19. 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.
Third
Cream and milk fat
Milk fat content
Fluid milk and cream
20. What do milk marketing cooperatives do?
Hypochlorite sanitizer
A large proportion of the human population is sensitive to antibiotics
Phosphatase
Provide marketing power for dairy farmers
21. The pasteurized Milk Ordinance regulates what?
Agalactiae
Secretary of Agriculture of the U.S.
Coliform bacteria
Grade A milk
22. The two main proteins in milk are ____ and ____.
Casein - Lactalbumin
Imports of milk protein concentrates and casein
Salty
Psychrotrophs
23. 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
Dairy Compacts
Brucellosis
Temperature and time
24. What causes flavors in milk such as acid - high acid - or sour milk.
More than doubled
Brucellosis
Microorganisms
Real California Cheese
25. Flavors of milk may be caused in general by _______________.
Feeds consumed by the cow
75%
Tuberculosis and brucellosis
It lowers variability among cartons of milk
26. Milk is the only source of __________ in nature.
Sour
Aerobic
Dairy Export Incentive Program
Lactose
27. The Dairy Herd Improvement Association is a cooperative which provides_______.
Milk testing and record keeping program for dairy cows
Fat content
Fluid milk and cream
100000
28. The major cause of mastitis infections are _____ infections
Bacterial
Cream and milk fat
Dairy Management - Inc.
50-50
29. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Listeria monocytogenes
Third
Leukocytes
Decreased
30. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.
Butter-cheese
Listeria monocytogenes
Phosphorous
18000
31. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Wisconsin mastitis test
Handler
Acid degree value
Real California Cheese
32. A cryoscopy is an important tool that test for __________ in milk.
Bitter - salt - sour - sweet
Staphylococcus dysgalactiae
18000
Added water
33. Milk meeting the highest sanitary requirements is known as Grade _____.
Half-and-half
Fluid milk products and cheese
Enhancing scientific opportunities for the European Dairy Industry.
A
34. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Hot and humid
Distinct precipitate forms - but no gel
Staphylococcus dysgalactiae
Cheese - nonfat dry milk - butter
35. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.
2-4
Pint
Casein
Casein - Lactalbumin
36. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?
Lactalbumin-casein
Clenbuterol
Flat
Dairy Export Incentive Program
37. 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
Imports of milk protein concentrates and casein
98%
Chicago Mercantile Exchange
38. Federal Milk Marketing Orders provide or describe...
Payment made to milk producers for milk
Milk fat and milk sugar
Short hedge
More than doubled
39. What is the most popular size container used for fluid milk?
Alkaline phosphatase
Gallon
Handlers
Excessive agitation of warm raw milk
40. What directly influence(s) the total supply of milk?
Over $63000000
Alkaline phosphatase
Prices paid milk producers
Magnesium-Iron-Manganese-Copper
41. The U.S. Dairy Export Council (USDEC) was created by ___________.
Fluid milk products
Sub-clinical
B. Determining one brand of milk from another
Dairy Management - Inc.
42. 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 _______.
Raw Fluid Milk
Enhancing scientific opportunities for the European Dairy Industry.
98%
Psychrotrophs
43. The two main proteins in milk are ____ and ____.
Decreased
Fluid milk products and cheese
Milkfat
Casein - Lactalbumin
44. The form of mastitis that is hidden from sight is known as _______
Class I
Sub-clinical
Aged Gouda
Rancid
45. Class II manufactured dairy products are used in soft manufactured products such as?
Riboflavin
Milk testing and record keeping program for dairy cows
Bacterial
. cream products - cottage cheese - and ice cream
46. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?
It is loaded into the transport truck on the farm
Bitter-quinine
Foot-and-mouth disease exists
Cheese
47. 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.
Chicago Mercantile Exchange
Milk fat and milk sugar
Psychrotropic
3.5
48. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
10
Public hearings are held so that all interested parties may present their views.
10
3.25 percent milkfat and 8.25 percent solids-not-fat
49. What is not a cause of coliform mastitis?
Milking too soon after calving
Making sure equipment has been cleaned correctly
Plastic
3.25 percent milkfat and 8.25 percent solids-not-fat
50. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?
Acidic detergent
Clenbuterol
Fluid milk products
Pendulous udders