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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 process of concentrating milk currently being used on the farm is called _________
Milk fat content
Ultra-filtration
Centrifuge
Psychrophilic and psychotrophic
2. 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
Butter-cheese
Pendulous udders
Chlorine
3. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.
Distinct precipitate forms - but no gel
A
Fat content
Ultra high temperatures
4. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
B. Determining one brand of milk from another
Mailbox prices
Acidic detergent
A
5. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.
Pituitary
98%
Filled
Prices paid milk producers
6. The major cause of mastitis infections are _____ infections
Bacterial
Use a bactericide for disinfecting the teats after milking
Casein
1890
7. Quarters infected with mastitis tend to shed more _____ defending white blood cells.
Scientific - technical & economic progress
Public hearings are held so that all interested parties may present their views.
Leukocytes
750000
8. The establishment of a Federal milk marketing order is generally initiated by ________.
11
Bacterial
Phosphatase
Dairy farmers - through their cooperative association
9. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
Hot and humid
Milk supplies one half the calcium
Streak canal
Third
10. Net profit after taxes divided by annual net sales is called ___________.
Mastitis
Hydrometer
Profit margin
Sterilization
11. Milk is a good supplier of minerals except for _____.
75%
Fat content
Acidic detergent
Magnesium-Iron-Manganese-Copper
12. What is not a cause of coliform mastitis?
100%
Milking too soon after calving
Milk fat content
Short hedge
13. 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?
Milking too soon after calving
Breakfast
An atrophied cell
NASS Cheddar cheese price survey
14. What causes flavors in milk such as acid - high acid - or sour milk.
Microorganisms
Mold
Sediment
Iron-copper
15. The cost of operating Federal orders is paid by ________.
Assessing milk handlers in the order
Vacuum
Alkaline cleaner in hot water
Not controlled by Federal Orders
16. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Breakfast
Producer settlement fund (equalization fund)
Handler
Handlers
17. ________ 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.
Marketing coops
Third
Tuberculosis and brucellosis
Vaccuumization
18. ________ 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.
Dairy farmers - through their cooperative association
Vaccuumization
11
Streptococcus agaiactiae and Staphylococcus aureaus
19. 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.
Milkfat
An atrophied cell
The products made from it by milk processors
Chicago Mercantile Exchange
20. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.
Phosphatase
Distinct precipitate forms - but no gel
60
Grade A milk
21. Cow's milk contains _____ percent lactose
Five
Agriculture
Milk handlers
Growth of bacteria in the milk
22. 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
Temperature and time
Phosphatase
Not controlled by Federal Orders
10
23. Which of the following is untrue concerning the federal milk marketing orders?
Sanitary restrictions on production are imposed on producers.
Public hearings are held so that all interested parties may present their views.
West
Increased
24. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Excessive agitation of warm raw milk
Fluid milk products
Strip cup
Each state
25. The Mid-American International Agri-Trade Council assists _______
Streptococci
1908
Midwest food manufactures
Assure consumers an adequate supply of pure - wholesome milk
26. What percentage of U.S. households buy fluid milk (on an annual basis)?
Blend
98%
Cooperatives
Real California Cheese
27. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.
Dairy Management - Inc.
Agriculture
Lactalbumin-casein
Inhibited
28. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
45
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Feed
29.8
29. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
Acid degree value
Substitution of chocolate skim milk for whole milk
50-50
Alkaline phosphatase
30. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
Shelf date
Riboflavin
Added water
55
31. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?
Pendulous udders
98%
Milk supplies one half the calcium
Half-and-half
32. Milk provides _____and_____ in approximately the same ratio as found in bone.
48 - 72
Promotions & research
Butter
Calcium and phosphorus
33. Milk covered by Federal milk marketing orders is __________.
Oxidized
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Grade A
Bitter-quinine
34. Milk is used most often at?
Temperature and time
Tuberculosis and brucellosis
1.032
Breakfast
35. The only persons regulated by federal orders are _____.
Handlers
Profit margin
Midwest food manufactures
Iron-copper
36. A high acid flavor (sour) in milk is caused by ________.
Growth of bacteria in the milk
Milk lock
The Food and Drug Administration
Careless handling
37. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.
Coliform bacteria
Psychrotropic
Determine whether mammary glands are inflamed
Provide marketing power for dairy farmers
38. Pasteurization was developed in _____ as a heat treatment to preserve food.
Use a bactericide for disinfecting the teats after milking
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
1890
Early spring and late fall
39. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
Lactose
Promotions & research
48 - 72
Pooling
40. 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
3.25 percent milkfat and 8.25 percent solids-not-fat
Profit margin
Half-and-half
41. Which of the following is not a part of the establishment of a federal marketing order?
Casein - Lactalbumin
3.5-4.0
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Substitution of chocolate skim milk for whole milk
42. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization
Five
Alkaline phosphatase
Filled
Determine whether mammary glands are inflamed
43. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
Milk fat and milk sugar
Sour
Filled
4 to 6
44. To remove fat from milking equipment use...
Alkaline cleaner in hot water
B. Determining one brand of milk from another
Increased
Penicillin
45. Which group of flavors cannot be detected by odor?
Sanitary restrictions on production are imposed on producers.
Sour
76%
Bitter - salty
46. Milk used for _____ is Class I Milk.
Ultra-filtration
Fluid milk products
Vaccuumization
Over $63000000
47. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.
Sanitary restrictions on production are imposed on producers.
50-50
Blend
Not controlled by Federal Orders
48. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
Streptococcus agaiactiae and Staphylococcus aureaus
Fat content
California
3.5
49. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
1890
Chlorine
1.032
Filled
50. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?
Streak canal
Vaccuumization
19
Milk supplies one half the calcium