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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. What will best control contagious mastitis?
1890
Handler
Germicidal teat dip
Alkaline phosphatase
2. Aflatoxins sometimes found in dairy foods are produced by what?
Mold
Each state
The products made from it by milk processors
Excessive agitation of warm raw milk
3. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
13
Foot-and-mouth disease exists
Milk fat and milk sugar
Cheese - nonfat dry milk - butter
4. 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...
It lowers variability among cartons of milk
Staphylococcus dysgalactiae
11
Low-carbohydrates diets
5. Class II manufactured dairy products are used in soft manufactured products such as?
Once or twice monthly
Bitter - salty
1890
. cream products - cottage cheese - and ice cream
6. Rules developed by the _____ are designed to protect the health and welfare of consumers.
Fluid milk products and cheese
Food and Drug Administration (FDA)
National Milk Producers Federation
Feeds consumed by the cow
7. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
Early spring and late fall
Fluid milk and cream
Alkaline phosphatase
100000
8. The insufficient removal of milk from the milk collection system is called _____.
An atrophied cell
Bitter-quinine
Flat
Milk lock
9. What is the most popular size container used for fluid milk?
Federal Milk Marketing Order
Five
Gallon
98
10. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).
Germicidal teat dip
Grow
Magnesium-Iron-Manganese-Copper
Raw Fluid Milk
11. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
Agalactiae
Aerobic
750000
Aged Gouda
12. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?
Early spring and late fall
Butter
Psychrotrophs
4 to 6
13. The objectives of the Babcock Institute do not include________________.
Short hedge
Enhancing scientific opportunities for the European Dairy Industry.
Scientific - technical & economic progress
2 to 5 cents
14. The only mastitis pathogen using the mammary gland as its primary habitat is?
More than doubled
Breakfast
Agalactiae
100000
15. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?
Calcium
Excessive agitation of warm raw milk
10
Ultra-filtration
16. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
Salty
Homogenization
A
Mold
17. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Each state
Skim milk
Feed
1890
18. Badly dented or damaged milker unit parts are caused by?
Cream and milk fat
60
Careless handling
Decreased
19. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
1890
Lactose
Dairy Export Incentive Program
A large proportion of the human population is sensitive to antibiotics
20. The U.S. Dairy Export Council (USDEC) was created by ___________.
Dairy Management - Inc.
Magnesium-Iron-Manganese-Copper
Feed
Food and Drug Administration (FDA)
21. Net profit after taxes divided by annual net sales is called ___________.
Malty
Pooling
Profit margin
Five
22. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
Casein
Sediment
Foot-and-mouth disease exists
Chlorine
23. The most common off-flavor in milk is __________
Growth of bacteria in the milk
Psychrotropic
Rancid
Sanitizers
24. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.
1.032
Plastic
Streptococcus agaiactiae and Staphylococcus aureaus
Mailbox prices
25. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Acidic detergent
Dairy Export Incentive Program
Over $63000000
A
26. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
11
It lowers variability among cartons of milk
Centrifuge
Grade A
27. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.
45
Wisconsin mastitis test
Milk fat and milk sugar
Riboflavin
28. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?
98
National Milk Producers Federation
Milk handlers
Feeds consumed by the cow
29. Lactose is the principal ________ in milk.
Bitter - salty
18000
Carbohydrate
Grade A milk
30. What do milk marketing cooperatives do?
Provide marketing power for dairy farmers
West
100%
Real California Cheese
31. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers
48 - 72
100000
Acid degree value
Flavored milk
32. The International Dairy Federation (IDF) mission is to promote ______________.
1.032
Psychrotropic
Milking too soon after calving
Scientific - technical & economic progress
33. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
Skim milk
Extreme agitation of raw milk
Shelf date
Hypochlorite sanitizer
34. Specific gravity of milk at 60ºF is __________.
1.032
Early spring and late fall
Psychrotropic
Tuberculosis and brucellosis
35. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.
50-50
Milk testing and record keeping program for dairy cows
Gallon
45
36. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
29.8
Centrifuge
Scientific - technical & economic progress
Fat content
37. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Bitter-quinine
Milk fat content
4 to 6
Sediment
38. In Federal order markets - milk sold for consumption in fluid form is in __________.
Scientific - technical & economic progress
Psychrotropic
A large proportion of the human population is sensitive to antibiotics
Class I
39. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
Once or twice monthly
Filled
75%
76%
40. Milk is used most often at?
Breakfast
Acid degree value
Careless handling
Short hedge
41. The major cause of the salty flavor in milk is ___________.
Mastitis
Alkaline
Clenbuterol
Five
42. Milk covered by Federal milk marketing orders is __________.
The Pasteurized Milk Ordinance and Code
Handlers
Grade A
Raw Fluid Milk
43. To remove fat from milking equipment use...
Alkaline cleaner in hot water
Increased
Feed
Gallon
44. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...
Hydrometer
Fluid milk products and cheese
10
Cheese - nonfat dry milk - butter
45. For the maximum intake of calcium - one should consume_______.
55
Acid degree value
Thermoduric
Skim milk
46. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.
Handlers
Milkfat
Iron-copper
Fat content
47. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
Secretary of Agriculture of the U.S.
Sterilization
18000
Calcium and phosphorus
48. Each Federal Milk Marketing order is administered by a representative of the...
Rancid
Breakfast
West
Secretary of Agriculture of the U.S.
49. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization
Alkaline phosphatase
Inhibited
Milk fat content
Streptococci
50. The Mid-American International Agri-Trade Council assists _______
3.5-4.0
Assure consumers an adequate supply of pure - wholesome milk
Midwest food manufactures
Mailbox prices