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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 pasteurized Milk Ordinance regulates what?
An atrophied cell
8.75
Grade A milk
Making sure equipment has been cleaned correctly
2. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Flavored milk
Temperature and time
Lactic acid producing bacteria
The Pasteurized Milk Ordinance and Code
3. One objective of a federal order is to _______________
Producer settlement fund (equalization fund)
Assure consumers an adequate supply of pure - wholesome milk
Cooperatives
Early spring and late fall
4. The Babcock test is a rapid - simple and accurate test for...
Cheese
West
Shelf date
Fat content
5. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
Coliform bacteria
1908
A
Temperature and time
6. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
Cheese - nonfat dry milk - butter
Calcium
B. Determining one brand of milk from another
161ºF for 15 seconds
7. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.
1890
Pendulous udders
8.75
1937
8. The milk becomes the property of the buyer once....
Increased
It is loaded into the transport truck on the farm
Food and Drug Administration (FDA)
Fluid milk products
9. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
13
Cooperatives
3.25%
Agalactiae
10. What does not promote metallic/oxidized off flavor in milk?
B. Determining one brand of milk from another
Hypochlorite sanitizer
Breakfast
Lactic acid producing bacteria
11. Water added to milk is detected by checking the _____.
3.5-4.0
Sanitary restrictions on production are imposed on producers.
Scientific - technical & economic progress
Freezing point
12. 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?
13
Aerobic
NASS Cheddar cheese price survey
Profit margin
13. What percent of all milk produced in the U.S. is sold to dairy processing plants?
Making sure equipment has been cleaned correctly
A
98
Secretary of Agriculture of the U.S.
14. The California mastitis test is done to...
Milk lock
1000
Supermarkets
Determine whether mammary glands are inflamed
15. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
Handlers
A higher price for non fat dry milk and a lower price for butter
Added water
10
16. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
Listeria monocytogenes
Lactose
60
The milk handlers
17. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Agalactiae
Psychrotrophs
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Federal Milk Marketing Order
18. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Pooling
A large proportion of the human population is sensitive to antibiotics
Listeria monocytogenes
Streak canal
19. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Chlorine
Feed
Breakfast
Early spring and late fall
20. What is not a cause of coliform mastitis?
Lactose
Chicago Mercantile Exchange
10
Milking too soon after calving
21. The process of concentrating milk currently being used on the farm is called _________
Pituitary
Fluid milk products and cheese
1.032
Ultra-filtration
22. The process of concentrating milk currently being used on the farm is called _________
Milk fat content
55
Agalactiae
Ultra-filtration
23. 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
Excessive agitation of warm raw milk
Alkaline phosphatase
Lactic acid producing bacteria
24. The current supply & demand situation has which of the products from milk in short supply?
Germicidal teat dip
Early spring and late fall
Microorganisms
Cream and milk fat
25. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
60
13
Class I
Sterilization
26. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
100000
Casein
Phosphatase
Leukocytes
27. 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.
Class I
Psychrotropic
Acid degree value
Sub-clinical
28. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
Filled
Fat content
Pituitary
Lactose
29. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?
A
1890
Clenbuterol
Psychrophilic and psychotrophic
30. Under federal orders - dairy farmers receive their milk checks?
Milk fat and milk sugar
3.25%
Raw Fluid Milk
Once or twice monthly
31. The main objection of dirt and milkstone on parts is _____.
Prices paid milk producers
100000
The Pasteurized Milk Ordinance and Code
Increased bacterial count
32. The primary factors influencing per capita cheese demand does not include?
The percentage of the population between 45-60 years of age
161ºF for 15 seconds
Milk fat and milk sugar
Psychrotrophs
33. Which one of the following is not a cause of mastitis?
Staphylococcus dysgalactiae
A
98%
3.5-4.0
34. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Germicidal teat dip
11
Fluid milk and cream
Alkaline
35. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
Low-carbohydrates diets
West
Mold
Food and Drug Administration (FDA)
36. Bacteria that survive specific heat treatment are said to be _____.
Chicago Mercantile Exchange
Milk fat content
Thermoduric
Enhancing scientific opportunities for the European Dairy Industry.
37. The insufficient removal of milk from the milk collection system is called _____.
Sub-clinical
Low-carbohydrates diets
Milk lock
90
38. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.
Coliform bacteria
Pituitary
Flavored milk
Excessive agitation of warm raw milk
39. What directly influence(s) the total supply of milk?
50-50
Prices paid milk producers
The products made from it by milk processors
Milk handlers
40. Specific gravity of milk at 60ºF is __________.
Cwt
Sour
Class I
1.032
41. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.
Handlers
Use a bactericide for disinfecting the teats after milking
Filled
48 hours at 32ºC
42. Federal milk marketing orders were established in _____.
Handlers
Flat
18000
1937
43. Milk supplies more than 70% of which vital component of the American diet?
Making sure equipment has been cleaned correctly
Hypochlorite sanitizer
Scientific - technical & economic progress
Calcium
44. The International Dairy Federation (IDF) mission is to promote ______________.
1937
4 ounces of Cheddar or American cheese
Scientific - technical & economic progress
Vaccuumization
45. The milk fat differential used in paying for raw milk is...
Imports of milk protein concentrates and casein
Cream and milk fat
Hypochlorite sanitizer
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
46. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?
A large proportion of the human population is sensitive to antibiotics
1937
Milk lock
Cheese
47. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
Penicillin G
Temperature and time
Five
76%
48. The objectives of the Babcock Institute do not include________________.
Breakfast
Enhancing scientific opportunities for the European Dairy Industry.
Promotions & research
The milk handlers
49. What is the most popular size container used for fluid milk?
Fluid milk products and cheese
Gallon
4 ounces of Cheddar or American cheese
The percentage of the population between 45-60 years of age
50. The major cause of mastitis infections are _____ infections
Decreased
Butter-cheese
Bacterial
Dairy Export Incentive Program