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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. Whole milk contains _____ percent protein.
3.5-4.0
Each state
Mailbox prices
Aged Gouda
2. About _______ of the calcium available in the food supply is provided by milk.
Dairy Compacts
75%
Shelf date
2-4
3. _____ is the cause of the rancid flavor in milk.
Rancid
Psychrotrophs
Extreme agitation of raw milk
Milk supplies one half the calcium
4. The establishment of a Federal milk marketing order is generally initiated by ________.
Grade A
Dairy farmers - through their cooperative association
Ultra-filtration
2 to 5 cents
5. 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
Third
Coliform bacteria
1937
Handler
6. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
13
Real California Cheese
Calcium and phosphorus
Butter-cheese
7. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
3.5
Calcium
Pooling
Milk fat and milk sugar
8. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.
Food and Drug Administration (FDA)
8.75
Brucellosis
Streak canal
9. What is the most popular type container used for fluid milk?
Listeria monocytogenes
Salty
Microorganisms
Plastic
10. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?
Fluid milk and cream
Provide marketing power for dairy farmers
8.75
Australia
11. A high acid flavor (sour) in milk is caused by ________.
The Food and Drug Administration
Mastitis
Microorganisms
Growth of bacteria in the milk
12. Aflatoxins sometimes found in dairy foods are produced by what?
Handler
B. Determining one brand of milk from another
Mold
Malty
13. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
Midwest food manufactures
Pituitary
8.75
Flavored milk
14. 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 __________.
Dairy farmers
Dry the corn down as soon as possible
Milk handlers
Malty
15. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.
Grade A milk
Centrifuge
Milkfat
Midwest food manufactures
16. Net profit after taxes divided by annual net sales is called ___________.
Scientific - technical & economic progress
8.6
Profit margin
90
17. The Mid-American International Agri-Trade Council assists _______
Mastitis
Midwest food manufactures
Listeria monocytogenes
Pituitary
18. S. M. Babcock developed the Babcock Test in _____.
Distinct precipitate forms - but no gel
1890
Raw to sanitized
Sour
19. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
Psychrophilic and psychotrophic
Chicago Mercantile Exchange
Raw to sanitized
A large proportion of the human population is sensitive to antibiotics
20. Rules developed by the _____ are designed to protect the health and welfare of consumers.
Food and Drug Administration (FDA)
Producer settlement fund (equalization fund)
Prices paid milk producers
750000
21. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Pooling
Sterilization
Penicillin G
2-4
22. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
100%
Decreased
A higher price for non fat dry milk and a lower price for butter
NASS Cheddar cheese price survey
23. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Chicago Mercantile Exchange
It is loaded into the transport truck on the farm
National Milk Producers Federation
Rancid
24. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
Casein
Mastitis
3.25 percent milkfat and 8.25 percent solids-not-fat
Agalactiae
25. _______ indicates the percentage of milk used in each class.
Cwt
Blend
Foot-and-mouth disease exists
10
26. 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
Cheese - nonfat dry milk - butter
Extreme agitation of raw milk
Milk handlers
Third
27. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Calcium and phosphorus
Bitter - salt - sour - sweet
Hydrometer
Pint
28. Milk is used most often at?
Dairy Compacts
Breakfast
Milking too soon after calving
Supermarkets
29. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
A higher price for non fat dry milk and a lower price for butter
Cheese
1937
It lowers variability among cartons of milk
30. 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
100000
Chlorine
Wisconsin mastitis test
31. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?
Breakfast
Promotions & research
Penicillin G
Australia
32. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.
Imports of milk protein concentrates and casein
Listeria monocytogenes
Vaccuumization
2 to 5 cents
33. Milk with low total solids will produce what off-flavor?
Flat
Mastitis
Oxidized
Bitter-quinine
34. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
45
Brucellosis
Flavored milk
Making sure equipment has been cleaned correctly
35. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.
Malty
2-4
Added water
I
36. In the care and management of dairy cows - milking takes _____ percent of the labor.
Decreased
Inhibited
Riboflavin
55
37. The milk In what class receives the highest price in the market?
Dry the corn down as soon as possible
8.6
Class I
Gallon
38. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?
Butter-cheese
Raw Fluid Milk
Pendulous udders
3.5
39. 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
Brucellosis
Dry the corn down as soon as possible
Skim milk
40. The only persons regulated by federal orders are _____.
100000
Handlers
Milk supplies one half the calcium
Imports of milk protein concentrates and casein
41. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.
California
Flavored milk
Vaccuumization
Thermoduric
42. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...
4 ounces of Cheddar or American cheese
Ascorbic acid
76%
Fluid milk products and cheese
43. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Pendulous udders
98%
Secretary of Agriculture of the U.S.
Cheese - nonfat dry milk - butter
44. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.
Excessive agitation of warm raw milk
Dairy Export Incentive Program
Homogenization
50-50
45. Water added to milk is detected by checking the _____.
Sanitizers
Strip
Freezing point
Milkfat
46. 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 _______.
Sanitary restrictions on production are imposed on producers.
National Milk Producers Federation
Federal Milk Marketing Order
Northeast dairy compact
47. About _______ of the calcium available in the food supply is provided by milk.
A
Psychrotropic
13
75%
48. The form of mastitis that is hidden from sight is known as _______
Inhibited
Lactalbumin-casein
Sub-clinical
90
49. What vitamin was first discovered in milk fat and is important to eyesight?
A
Grade A milk
Public hearings are held so that all interested parties may present their views.
Not controlled by Federal Orders
50. Federal milk marketing orders were established in _____.
Phosphorous
1937
Over $63000000
Substitution of chocolate skim milk for whole milk