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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. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
A large proportion of the human population is sensitive to antibiotics
Lactose
Market stabilization
161ºF for 15 seconds
2. The milk fat differential used in paying for raw milk is...
Calcium and phosphorus
Phosphorous
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Federal Milk Marketing Order
3. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
4 ounces of Cheddar or American cheese
Feed
90
Real California Cheese
4. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.
Pesticides
45
Half-and-half
The Pasteurized Milk Ordinance and Code
5. What is the most popular type container used for fluid milk?
Phosphatase
Temperature and time
Plastic
18000
6. One objective of a federal order is to _______________
29.8
Assure consumers an adequate supply of pure - wholesome milk
Dairy Compacts
Ascorbic acid
7. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.
Sour
48 hours at 32ºC
Producer settlement fund (equalization fund)
Supermarkets
8. What do milk marketing cooperatives do?
Marketing coops
Provide marketing power for dairy farmers
Making sure equipment has been cleaned correctly
Added water
9. In Federal order markets - milk sold for consumption in fluid form is in __________.
Class I
Flat
Secretary of Agriculture of the U.S.
More than doubled
10. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
13
Penicillin
Added water
Hot and humid
11. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Excessive agitation of warm raw milk
Scientific - technical & economic progress
Gallon
Rancid
12. Milk producers have formed _____ to gain bargaining power.
Cooperatives
Grade A milk
Ultra-filtration
Flavored milk
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?
Making sure equipment has been cleaned correctly
Distinct precipitate forms - but no gel
98%
NASS Cheddar cheese price survey
14. The only mastitis pathogen using the mammary gland as its primary habitat is?
Sub-clinical
Agalactiae
Staphylococcus dysgalactiae
Mailbox prices
15. 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.
Five
Calcium
Hot and humid
Psychrotropic
16. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
Chicago Mercantile Exchange
Ascorbic acid
Malty
2 to 5 cents
17. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Pooling
Low-carbohydrates diets
Penicillin
Iron-copper
18. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.
Casein
Rancid
$5.27
Alkaline cleaner in hot water
19. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
Making sure equipment has been cleaned correctly
Osteoporosis
Hydrometer
Fat content
20. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
Chlorine
Lactose
Raw Fluid Milk
Profit margin
21. The primary factors influencing per capita cheese demand does not include?
Careless handling
80%
The percentage of the population between 45-60 years of age
Acid degree value
22. Flavors of milk may be caused in general by _______________.
80%
Streptococcus agaiactiae and Staphylococcus aureaus
Feeds consumed by the cow
Grow
23. Bacteria that survive specific heat treatment are said to be _____.
Thermoduric
Low-carbohydrates diets
80%
Sanitary restrictions on production are imposed on producers.
24. What is the most popular size container used for fluid milk?
Hot and humid
Gallon
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Milk testing and record keeping program for dairy cows
25. What directly influence(s) the total supply of milk?
It is loaded into the transport truck on the farm
4 ounces of Cheddar or American cheese
Prices paid milk producers
Casein - Lactalbumin
26. For the maximum intake of calcium - one should consume_______.
Skim milk
Grade A
Fluid milk products and cheese
Pint
27. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Alkaline
Dairy farmers - through their cooperative association
1890
Casein
28. Quarters infected with mastitis tend to shed more _____ defending white blood cells.
Flat
Leukocytes
Ultra-filtration
48 hours at 32ºC
29. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Alkaline
Riboflavin
Excessive agitation of warm raw milk
$5.27
30. Lactose is the principal ________ in milk.
$5.27
Agalactiae
Growth of bacteria in the milk
Carbohydrate
31. Milk is the only source of __________ in nature.
Fluid milk and cream
Substitution of chocolate skim milk for whole milk
Sour
Lactose
32. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
Feed
10
Aged Gouda
Inhibited
33. Cow's milk contains _____ percent lactose
750000
Each state
Vacuum
Five
34. About _______ of the calcium available in the food supply is provided by milk.
75%
Substitution of chocolate skim milk for whole milk
100000
Making sure equipment has been cleaned correctly
35. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
60
80%
The percentage of the population between 45-60 years of age
Homogenization
36. 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?
Calcium and phosphorus
Oxidized
Cheese
Public hearings are held so that all interested parties may present their views.
37. Whole milk contains _____ percent protein.
More than doubled
Ascorbic acid
Germicidal teat dip
3.5-4.0
38. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Oxidized
Breakfast
Inhibited
California
39. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.
Midwest food manufactures
A
$5.27
Public hearings are held so that all interested parties may present their views.
40. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
4 to 6
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
A large proportion of the human population is sensitive to antibiotics
Early spring and late fall
41. Fluid milk contains an average of _____ percent solids.
60
Ultra high temperatures
Mailbox prices
13
42. The milk In what class receives the highest price in the market?
8.75
Class I
Filled
The percentage of the population between 45-60 years of age
43. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
Low-carbohydrates diets
29.8
It is loaded into the transport truck on the farm
Blend
44. Milk with low total solids will produce what off-flavor?
3.5-4.0
Flat
The percentage of the population between 45-60 years of age
4 ounces of Cheddar or American cheese
45. Badly dented or damaged milker unit parts are caused by?
Mastitis
Rancid
Flavored milk
Careless handling
46. The only persons regulated by federal orders are _____.
Over $63000000
Excessive agitation of warm raw milk
Handlers
Distinct precipitate forms - but no gel
47. The milk In what class receives the highest price in the market?
Leukocytes
Milk testing and record keeping program for dairy cows
A
Class I
48. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
Supermarkets
Making sure equipment has been cleaned correctly
Decreased
Casein
49. The primary factors influencing per capita cheese demand does not include?
Provide marketing power for dairy farmers
The percentage of the population between 45-60 years of age
California - Oregon - and Washington
Short hedge
50. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...
Fluid milk products and cheese
Secretary of Agriculture of the U.S.
California
Use a bactericide for disinfecting the teats after milking