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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 application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol
Ultra high temperatures
Wisconsin mastitis test
Substitution of chocolate skim milk for whole milk
Producer settlement fund (equalization fund)
2. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Streptococci
Ultra-filtration
Oxidized
The Pasteurized Milk Ordinance and Code
3. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Substitution of chocolate skim milk for whole milk
Federal Milk Marketing Order
Assessing milk handlers in the order
750000
4. Which of the following is untrue concerning the federal milk marketing orders?
2-4
Brucellosis
Sanitary restrictions on production are imposed on producers.
Flat
5. 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.
Scientific - technical & economic progress
Casein
Agriculture
Bitter - salt - sour - sweet
6. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
Third
80%
Wisconsin mastitis test
2 to 5 cents
7. What percentage of U.S. households buy fluid milk (on an annual basis)?
Growth of bacteria in the milk
98%
Scientific - technical & economic progress
A
8. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
Mold
Centrifuge
Cheese
4 to 6
9. At the present time - most milk is sold through...
Milking too soon after calving
1000
Supermarkets
Half-and-half
10. Milk used for _____ is Class I Milk.
Hydrometer
Fluid milk products
Vaccuumization
Supermarkets
11. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Hot and humid
Sour
80%
Vacuum
12. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Sanitizers
161ºF for 15 seconds
100%
Cheese - nonfat dry milk - butter
13. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.
Growth of bacteria in the milk
Early spring and late fall
Class I
A
14. The milk becomes the property of the buyer once....
The percentage of the population between 45-60 years of age
Acid degree value
More than doubled
It is loaded into the transport truck on the farm
15. The form of mastitis that is hidden from sight is known as _______
Sub-clinical
Cream and milk fat
Not controlled by Federal Orders
Ultra-filtration
16. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
Blend
Alkaline phosphatase
Real California Cheese
Flat
17. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?
Clenbuterol
Oxidized
Mastitis
Raw Fluid Milk
18. The only mastitis pathogen using the mammary gland as its primary habitat is?
Producer settlement fund (equalization fund)
Coliform bacteria
Agalactiae
100000
19. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).
Streak canal
Grow
Enhancing scientific opportunities for the European Dairy Industry.
Lactose
20. In Federal order markets - milk sold for consumption in fluid form is in __________.
Careless handling
Not controlled by Federal Orders
Class I
Midwest food manufactures
21. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?
Making sure equipment has been cleaned correctly
Clenbuterol
Bitter - salt - sour - sweet
Psychrotrophs
22. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
Strip
2 to 5 cents
Promotions & research
Public hearings are held so that all interested parties may present their views.
23. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
Aged Gouda
80%
3.25%
Bacterial
24. Flavors of milk may be caused in general by _______________.
Casein
Feeds consumed by the cow
Listeria monocytogenes
Milk supplies one half the calcium
25. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
3.25 percent milkfat and 8.25 percent solids-not-fat
Feed
Substitution of chocolate skim milk for whole milk
. cream products - cottage cheese - and ice cream
26. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
Dairy farmers - through their cooperative association
Dairy Compacts
Food and Drug Administration (FDA)
10
27. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
Prices paid milk producers
Strip cup
Fluid milk and cream
48 - 72
28. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
3.5
Growth of bacteria in the milk
Homogenization
Sanitary restrictions on production are imposed on producers.
29. The International Dairy Federation (IDF) mission is to promote ______________.
Scientific - technical & economic progress
Market stabilization
Plastic
Homogenization
30. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
California - Oregon - and Washington
10
2-4
60
31. What percent of all milk produced in the U.S. is sold to dairy processing plants?
750000
Penicillin G
Skim milk
98
32. Federal Milk Marketing Orders are a mechanism for...
Lactose
Staphylococcus dysgalactiae
Real California Cheese
Market stabilization
33. The U.S. Dairy Export Council (USDEC) was created by ___________.
750000
Dairy Management - Inc.
Sanitary restrictions on production are imposed on producers.
Alkaline cleaner in hot water
34. 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.
Chicago Mercantile Exchange
Penicillin G
Hydrometer
Promotions & research
35. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization
Psychrotrophs
10
Alkaline phosphatase
Not controlled by Federal Orders
36. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
California - Oregon - and Washington
Decreased
29.8
48 hours at 32ºC
37. _____ is the cause of the rancid flavor in milk.
Plastic
Extreme agitation of raw milk
West
8.6
38. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?
. cream products - cottage cheese - and ice cream
Agriculture
NASS Cheddar cheese price survey
Foot-and-mouth disease exists
39. The pasteurized Milk Ordinance regulates what?
Bitter-quinine
Grade A milk
Supermarkets
The percentage of the population between 45-60 years of age
40. What percentage of U.S. households buy fluid milk (on an annual basis)?
Sanitary restrictions on production are imposed on producers.
2 to 5 cents
98%
Extreme agitation of raw milk
41. In the care and management of dairy cows - milking takes _____ percent of the labor.
55
2 to 5 cents
Homogenization
Third
42. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Bitter-quinine
Over $63000000
Each state
Salty
43. The antibiotic _____ gives sensitive reaction to a large proportion of the public.
Penicillin G
1.032
Low-carbohydrates diets
Leukocytes
44. 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.
Psychrotropic
1.032
Provide marketing power for dairy farmers
Cream and milk fat
45. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
NASS Cheddar cheese price survey
Not controlled by Federal Orders
Fluid milk and cream
Substitution of chocolate skim milk for whole milk
46. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
Half-and-half
Lactose
Psychrotropic
The Food and Drug Administration
47. What do milk marketing cooperatives do?
Provide marketing power for dairy farmers
Mold
Scientific - technical & economic progress
Once or twice monthly
48. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Ultra-filtration
Milk testing and record keeping program for dairy cows
Streptococci
Over $63000000
49. Badly dented or damaged milker unit parts are caused by?
11
Careless handling
4 to 6
Enhancing scientific opportunities for the European Dairy Industry.
50. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.
Alkaline phosphatase
50-50
Low-carbohydrates diets
1890