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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. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Freezing point
Promotions & research
Northeast dairy compact
100%
2. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Lactose
2-4
Increased
100000
3. __________ is usually the most abundant of the major solid components of milk.
A
Lactose
Feed
Penicillin
4. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Secretary of Agriculture of the U.S.
Germicidal teat dip
Federal Milk Marketing Order
Dairy Management - Inc.
5. 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
Microorganisms
Dry the corn down as soon as possible
Handlers
6. Milk producers have formed _____ to gain bargaining power.
Cooperatives
Milking too soon after calving
Use a bactericide for disinfecting the teats after milking
Foot-and-mouth disease exists
7. 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 ____________.
Centrifuge
Pesticides
Each state
California
8. Lactose is the principal ________ in milk.
Fat content
Carbohydrate
Psychrotrophs
A
9. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
10
Freezing point
Bitter - salty
Phosphatase
10. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?
Sanitizers
Enhancing scientific opportunities for the European Dairy Industry.
Lactose
California - Oregon - and Washington
11. What percent of all milk produced in the U.S. is sold to dairy processing plants?
4 ounces of Cheddar or American cheese
98
Making sure equipment has been cleaned correctly
The milk handlers
12. What is not a cause of coliform mastitis?
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Rancid
Milking too soon after calving
Dry the corn down as soon as possible
13. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.
Salty
1890
Alkaline cleaner in hot water
Dairy farmers
14. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Rancid
Chicago Mercantile Exchange
Over $63000000
Breakfast
15. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.
Milking too soon after calving
48 hours at 32ºC
National Milk Producers Federation
Wisconsin mastitis test
16. 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 ________.
California - Oregon - and Washington
Psychrotropic
Australia
Mailbox prices
17. 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?
NASS Cheddar cheese price survey
Promotions & research
Chicago Mercantile Exchange
Magnesium-Iron-Manganese-Copper
18. Federal milk marketing orders were established in _____.
Feed
A large proportion of the human population is sensitive to antibiotics
1937
A
19. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
Calcium
Milking too soon after calving
13
1908
20. The primary factors influencing per capita cheese demand does not include?
Foot-and-mouth disease exists
The percentage of the population between 45-60 years of age
Psychrotropic
Milk handlers
21. Which is a true statement concerning federal milk marketing orders?
Alkaline cleaner in hot water
Hypochlorite sanitizer
Public hearings are held so that all interested parties may present their views.
It lowers variability among cartons of milk
22. 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
Gallon
Wisconsin mastitis test
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
23. For the maximum intake of calcium - one should consume_______.
Malty
2 to 5 cents
Alkaline
Skim milk
24. A system of fairly distributing payment among producers in a Federal Milk Market is called...
3.25%
Pooling
Thermoduric
Increased
25. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.
Calcium
2 to 5 cents
Temperature and time
Pituitary
26. Milk used for _____ is Class I Milk.
Fluid milk products
Half-and-half
Psychrotrophs
Fat content
27. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
Rancid
Shelf date
Chicago Mercantile Exchange
Brucellosis
28. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
Class I
$5.27
48 - 72
10
29. Class II manufactured dairy products are used in soft manufactured products such as?
Grade A milk
Malty
. cream products - cottage cheese - and ice cream
Imports of milk protein concentrates and casein
30. What is the most popular type container used for fluid milk?
Thermoduric
Scientific - technical & economic progress
Five
Plastic
31. Milk meeting the highest sanitary requirements is known as Grade _____.
13
Milk fat content
Agalactiae
A
32. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
B. Determining one brand of milk from another
Handlers
Over $63000000
Increased
33. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
Phosphorous
The Food and Drug Administration
Rancid
Agriculture
34. A popular screening test for bulk blended milk that detects abnormal milk is the _____.
Wisconsin mastitis test
It is loaded into the transport truck on the farm
Sediment
Growth of bacteria in the milk
35. _____ and _____ are the two main proteins in milk.
Dairy farmers - through their cooperative association
100%
Lactalbumin-casein
Vaccuumization
36. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.
50-50
48 hours at 32ºC
Hydrometer
Careless handling
37. About _______ of the calcium available in the food supply is provided by milk.
75%
Dairy farmers
1890
Northeast dairy compact
38. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.
Producer settlement fund (equalization fund)
Coliform bacteria
Phosphatase
Milk lock
39. Class II manufactured dairy products are used in soft manufactured products such as?
. cream products - cottage cheese - and ice cream
19
A
Midwest food manufactures
40. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
Cheese
Imports of milk protein concentrates and casein
90
Strip cup
41. Continued low calcium intake may result in ______ in adults.
Osteoporosis
Penicillin
80%
Not controlled by Federal Orders
42. Milk contains all the known vitamins and is an especially good source of ___
1890
Riboflavin
A
Feed
43. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
Food and Drug Administration (FDA)
Blend
Strip
29.8
44. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
60
48 - 72
Oxidized
Casein - Lactalbumin
45. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Cheese
Each state
Riboflavin
Raw to sanitized
46. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
60
Microorganisms
More than doubled
47. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
The products made from it by milk processors
Bitter - salty
Blend
Acidic detergent
48. 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
Australia
Feed
Once or twice monthly
49. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Fluid milk products and cheese
B. Determining one brand of milk from another
Milking too soon after calving
100%
50. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Rancid
Mold
It is loaded into the transport truck on the farm
Pesticides