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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 __________ test is used to detect if milk has been pasteurized properly.
Grow
Phosphatase
98
California
2. The protein in a quart of milk is approximately equivalent to that in ________.
98%
4 ounces of Cheddar or American cheese
Pendulous udders
An atrophied cell
3. Which group of flavors cannot be detected by odor?
50-50
Hypochlorite sanitizer
Bitter - salty
Leukocytes
4. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
Handlers
Feed
Blend
60
5. The Babcock test is a rapid - simple and accurate test for...
The milk handlers
Fat content
Filled
Cheese
6. The primary factors influencing per capita cheese demand does not include?
The percentage of the population between 45-60 years of age
Butter
Phosphatase
13
7. 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?
Handlers
The Pasteurized Milk Ordinance and Code
Blend
Cheese
8. 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...
Low-carbohydrates diets
8.6
Chlorine
Australia
9. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
Riboflavin
California
Casein
Feed
10. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...
Raw Fluid Milk
More than doubled
California - Oregon - and Washington
Germicidal teat dip
11. The Dairy Herd Improvement Association is a cooperative which provides_______.
Alkaline cleaner in hot water
Alkaline cleaner in hot water
Streptococcus agaiactiae and Staphylococcus aureaus
Milk testing and record keeping program for dairy cows
12. Rules developed by the _____ are designed to protect the health and welfare of consumers.
Food and Drug Administration (FDA)
13
Imports of milk protein concentrates and casein
Lactalbumin-casein
13. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Penicillin
Over $63000000
60
Excessive agitation of warm raw milk
14. Federal Milk Marketing Orders are a mechanism for...
Fat content
Determine whether mammary glands are inflamed
161ºF for 15 seconds
Market stabilization
15. Milk provides _____and_____ in approximately the same ratio as found in bone.
Substitution of chocolate skim milk for whole milk
Fluid milk and cream
Calcium and phosphorus
Breakfast
16. What will best control contagious mastitis?
Coliform bacteria
Germicidal teat dip
Malty
29.8
17. 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.
Each state
Provide marketing power for dairy farmers
Distinct precipitate forms - but no gel
Agriculture
18. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
50-50
1890
60
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
19. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
Substitution of chocolate skim milk for whole milk
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
A
29.8
20. Milk with low total solids will produce what off-flavor?
A
Real California Cheese
Penicillin
Flat
21. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?
Plastic
Dairy Export Incentive Program
A
Breakfast
22. What is the most popular type container used for fluid milk?
Thermoduric
A higher price for non fat dry milk and a lower price for butter
Plastic
Five
23. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Flat
Decreased
Five
1937
24. What percent of all milk produced in the U.S. is sold to dairy processing plants?
8.6
Magnesium-Iron-Manganese-Copper
98
Scientific - technical & economic progress
25. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Streptococci
Pint
Fluid milk products and cheese
Milk supplies one half the calcium
26. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Oxidized
3.5
Decreased
27. 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?
Grade A milk
Each state
Freezing point
National Milk Producers Federation
28. Bacteria that survive specific heat treatment are said to be _____.
Psychrophilic and psychotrophic
Thermoduric
Malty
Feed
29. 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 ____________.
45
Malty
50-50
California
30. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...
Staphylococcus dysgalactiae
Phosphatase
Plastic
Fluid milk products and cheese
31. Federal Milk Marketing Orders provide or describe...
Payment made to milk producers for milk
Real California Cheese
Streptococcus agaiactiae and Staphylococcus aureaus
Supermarkets
32. The most common off-flavor in milk is __________
Fluid milk products and cheese
Sanitizers
Vaccuumization
Phosphatase
33. Pasteurization was developed in _____ as a heat treatment to preserve food.
Bitter - salt - sour - sweet
The Pasteurized Milk Ordinance and Code
Substitution of chocolate skim milk for whole milk
1890
34. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
Determine whether mammary glands are inflamed
3.25 percent milkfat and 8.25 percent solids-not-fat
. cream products - cottage cheese - and ice cream
Distinct precipitate forms - but no gel
35. Milk is a good source of all water soluble vitamins except for _____.
Ascorbic acid
California - Oregon - and Washington
Dairy Export Incentive Program
Feed
36. The Babcock test is a rapid - simple and accurate test for...
The percentage of the population between 45-60 years of age
Phosphatase
The Food and Drug Administration
Fat content
37. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
Increased
Dairy Export Incentive Program
Flat
29.8
38. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
Milk lock
Low-carbohydrates diets
8.75
11
39. Bangs Disease is another name for _____.
Milk testing and record keeping program for dairy cows
Streptococcus agaiactiae and Staphylococcus aureaus
Short hedge
Brucellosis
40. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?
A
The percentage of the population between 45-60 years of age
Real California Cheese
Feed
41. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?
Psychrotrophs
Dairy Compacts
Hypochlorite sanitizer
Osteoporosis
42. The primary factors influencing per capita cheese demand does not include?
Alkaline phosphatase
Grow
The percentage of the population between 45-60 years of age
Grade A milk
43. A large portion of the population is sensitive to the antibiotic _____.
Alkaline
2 to 5 cents
Penicillin
Magnesium-Iron-Manganese-Copper
44. 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 _______.
Phosphatase
Imports of milk protein concentrates and casein
Producer settlement fund (equalization fund)
Marketing coops
45. What is not an important reason for a five day-seven degree shelf life test?
60
Filled
It lowers variability among cartons of milk
Grade A milk
46. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.
48 hours at 32ºC
National Milk Producers Federation
60
Feed
47. What will best control contagious mastitis?
Decreased
Germicidal teat dip
Streak canal
Producer settlement fund (equalization fund)
48. Which one of the following is not a cause of mastitis?
Each state
Staphylococcus dysgalactiae
Plastic
750000
49. One gallon of milk weighs _____ pounds.
Excessive agitation of warm raw milk
8.6
West
Provide marketing power for dairy farmers
50. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
76%
Penicillin G
Sub-clinical
90