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 Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
Casein
Excessive agitation of warm raw milk
Supermarkets
The Food and Drug Administration
2. Specific gravity of milk at 60ºF is __________.
Alkaline phosphatase
1.032
Ascorbic acid
Assure consumers an adequate supply of pure - wholesome milk
3. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
75%
Bitter - salt - sour - sweet
Distinct precipitate forms - but no gel
Early spring and late fall
4. The major cause of mastitis infections are _____ infections
Vacuum
Dairy farmers
Bacterial
Oxidized
5. Milk meeting the highest sanitary requirements is known as Grade _____.
Provide marketing power for dairy farmers
A
60
2-4
6. Federal milk marketing orders were established in _____.
Casein
1937
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Aerobic
7. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Real California Cheese
3.5
Milk fat and milk sugar
Vacuum
8. 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
A large proportion of the human population is sensitive to antibiotics
Class I
Homogenization
9. Milk is a good source of all water soluble vitamins except for _____.
Riboflavin
Ascorbic acid
Tuberculosis and brucellosis
60
10. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Hydrometer
Sediment
Psychrophilic and psychotrophic
Public hearings are held so that all interested parties may present their views.
11. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.
Aerobic
Cheese
Cwt
Australia
12. _______ indicates the percentage of milk used in each class.
Milk handlers
Agriculture
Blend
Class I
13. Net profit after taxes divided by annual net sales is called ___________.
Ascorbic acid
It lowers variability among cartons of milk
Listeria monocytogenes
Profit margin
14. What vitamin was first discovered in milk fat and is important to eyesight?
Phosphatase
A
1890
3.25 percent milkfat and 8.25 percent solids-not-fat
15. What causes flavors in milk such as acid - high acid - or sour milk.
Thermoduric
West
Marketing coops
Microorganisms
16. Quality of grade A milk is...
Not controlled by Federal Orders
Marketing coops
45
Ultra-filtration
17. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
100000
Plastic
Prices paid milk producers
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
18. What does not promote metallic/oxidized off flavor in milk?
19
Milk handlers
Hypochlorite sanitizer
Market stabilization
19. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization
Growth of bacteria in the milk
80%
Alkaline phosphatase
Bitter - salty
20. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Carbohydrate
Acid degree value
Raw to sanitized
Streptococci
21. A high acid flavor (sour) in milk is caused by ________.
13
Growth of bacteria in the milk
Chicago Mercantile Exchange
Excessive agitation of warm raw milk
22. Rules developed by the _____ are designed to protect the health and welfare of consumers.
Food and Drug Administration (FDA)
60
Psychrophilic and psychotrophic
Milk handlers
23. The U.S. Dairy Export Council (USDEC) was created by ___________.
1890
29.8
750000
Dairy Management - Inc.
24. The primary factors influencing per capita cheese demand does not include?
Not controlled by Federal Orders
Marketing coops
A higher price for non fat dry milk and a lower price for butter
The percentage of the population between 45-60 years of age
25. 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...
Secretary of Agriculture of the U.S.
Low-carbohydrates diets
Lactose
Cheese
26. Which of the following four primary taste sensations is correctly matched with the causal agent?
Lactalbumin-casein
98
Blend
Bitter-quinine
27. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
Bitter - salt - sour - sweet
Salty
Penicillin
Acidic detergent
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.
Homogenization
Butter-cheese
3.5
Inhibited
29. Each Federal Milk Marketing order is administered by a representative of the...
Hypochlorite sanitizer
Cwt
Secretary of Agriculture of the U.S.
Acidic detergent
30. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
Acidic detergent
Raw to sanitized
Streak canal
3.25 percent milkfat and 8.25 percent solids-not-fat
31. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.
Psychrotrophs
3.5-4.0
California
Each state
32. The form of mastitis that is hidden from sight is known as _______
National Milk Producers Federation
Sub-clinical
Producer settlement fund (equalization fund)
Lactic acid producing bacteria
33. A cryoscopy is an important tool that test for __________ in milk.
Grade A milk
Added water
750000
Decreased
34. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Strip cup
2-4
Butter-cheese
An atrophied cell
35. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
Streptococcus agaiactiae and Staphylococcus aureaus
A
18000
Pint
36. Flavors of milk may be caused in general by _______________.
Agalactiae
The Food and Drug Administration
Feeds consumed by the cow
Federal Milk Marketing Order
37. _____ is the process of killing all microorganisms.
Supermarkets
Northeast dairy compact
Sterilization
The Pasteurized Milk Ordinance and Code
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 __________.
Midwest food manufactures
Substitution of chocolate skim milk for whole milk
Dry the corn down as soon as possible
Enhancing scientific opportunities for the European Dairy Industry.
39. The primary factors influencing per capita cheese demand does not include?
Pint
The percentage of the population between 45-60 years of age
Promotions & research
60
40. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...
Not controlled by Federal Orders
More than doubled
Temperature and time
Alkaline phosphatase
41. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
A large proportion of the human population is sensitive to antibiotics
Lactose
Bitter-quinine
Temperature and time
42. Aflatoxins sometimes found in dairy foods are produced by what?
It is loaded into the transport truck on the farm
13
Bitter - salty
Mold
43. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Lactose
Grow
Alkaline
Calcium and phosphorus
44. What is the most popular type container used for fluid milk?
A
Cheese
The Pasteurized Milk Ordinance and Code
Plastic
45. What is the most popular type container used for fluid milk?
Profit margin
Early spring and late fall
Raw to sanitized
Plastic
46. What percent of all milk produced in the U.S. is sold to dairy processing plants?
Marketing coops
Foot-and-mouth disease exists
Pesticides
98
47. The objectives of the Babcock Institute do not include________________.
Enhancing scientific opportunities for the European Dairy Industry.
55
Milk handlers
48 hours at 32ºC
48. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
The Food and Drug Administration
Alkaline cleaner in hot water
Chlorine
Handler
49. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?
Acid degree value
55
Microorganisms
NASS Cheddar cheese price survey
50. Class II manufactured dairy products are used in soft manufactured products such as?
. cream products - cottage cheese - and ice cream
Vaccuumization
Gallon
Grade A