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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
Acid degree value
Calcium
100%
Acidic detergent
2. Flavors of milk may be caused in general by _______________.
3.5-4.0
45
Feeds consumed by the cow
Fluid milk products and cheese
3. 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
Cheese
Sanitizers
Leukocytes
4. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
Freezing point
Phosphatase
Half-and-half
161ºF for 15 seconds
5. Milk with low total solids will produce what off-flavor?
Lactose
Flat
Cheese
Provide marketing power for dairy farmers
6. 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?
The Food and Drug Administration
National Milk Producers Federation
75%
Butter-cheese
7. 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
Class I
Calcium and phosphorus
100000
60
8. Continued low calcium intake may result in ______ in adults.
Pooling
Salty
Milk fat content
Osteoporosis
9. A high acid flavor (sour) in milk is caused by ________.
Freezing point
11
Growth of bacteria in the milk
Class I
10. At the present time - most milk is sold through...
Supermarkets
Midwest food manufactures
48 hours at 32ºC
13
11. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?
Low-carbohydrates diets
Early spring and late fall
Australia
Milk lock
12. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?
Foot-and-mouth disease exists
Pooling
B. Determining one brand of milk from another
Breakfast
13. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.
Ultra high temperatures
Cooperatives
Feed
Distinct precipitate forms - but no gel
14. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Federal Milk Marketing Order
Making sure equipment has been cleaned correctly
Calcium
Calcium and phosphorus
15. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
Pendulous udders
10
Psychrophilic and psychotrophic
Milk lock
16. Adulterants of milk that are detrimental to man's health are _____.
4 ounces of Cheddar or American cheese
Temperature and time
Grade A
Pesticides
17. Under federal orders - dairy farmers receive their milk checks?
Once or twice monthly
Dairy farmers
Class I
Dry the corn down as soon as possible
18. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?
Homogenization
Fat content
13
Milk supplies one half the calcium
19. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Malty
Use a bactericide for disinfecting the teats after milking
Dairy Management - Inc.
It is loaded into the transport truck on the farm
20. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
100%
Northeast dairy compact
Assure consumers an adequate supply of pure - wholesome milk
Lactic acid producing bacteria
21. A large portion of the population is sensitive to the antibiotic _____.
Penicillin
The percentage of the population between 45-60 years of age
Agalactiae
76%
22. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
Not controlled by Federal Orders
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
11
Tuberculosis and brucellosis
23. What is the most popular size container used for fluid milk?
Raw Fluid Milk
Vacuum
Gallon
Butter
24. Which of the following is considered a controversial pricing arrangement?
Substitution of chocolate skim milk for whole milk
Dairy Compacts
It is loaded into the transport truck on the farm
Increased
25. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
Producer settlement fund (equalization fund)
80%
Agriculture
Early spring and late fall
26. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
Phosphatase
1937
Hot and humid
Cooperatives
27. Pasteurization was developed in _____ as a heat treatment to preserve food.
1890
Producer settlement fund (equalization fund)
Fluid milk products
Agriculture
28. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
Iron-copper
A higher price for non fat dry milk and a lower price for butter
Blend
Sanitary restrictions on production are imposed on producers.
29. The main objection of dirt and milkstone on parts is _____.
60
Milk testing and record keeping program for dairy cows
Fluid milk products
Increased bacterial count
30. What directly influence(s) the total supply of milk?
Milk testing and record keeping program for dairy cows
Prices paid milk producers
10
Producer settlement fund (equalization fund)
31. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
750000
Lactalbumin-casein
Cwt
Casein
32. Milk is a good supplier of minerals except for _____.
Magnesium-Iron-Manganese-Copper
Use a bactericide for disinfecting the teats after milking
Payment made to milk producers for milk
Class I
33. About _______ of the calcium available in the food supply is provided by milk.
Lactalbumin-casein
Gallon
75%
Acid degree value
34. Dairy farmers can buy and sell dairy futures on what exchange?
Streptococcus agaiactiae and Staphylococcus aureaus
Chicago Mercantile Exchange
Mailbox prices
Inhibited
35. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.
Federal Milk Marketing Order
Cheese
Promotions & research
Sub-clinical
36. Specific gravity of milk at 60ºF is __________.
Shelf date
Agalactiae
Fluid milk and cream
1.032
37. Cow's milk contains _____ percent lactose
Blend
Added water
Grade A milk
Five
38. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
Leukocytes
18000
Distinct precipitate forms - but no gel
Midwest food manufactures
39. Milk used for _____ is Class I Milk.
1890
Fluid milk products
Grade A milk
Dairy Management - Inc.
40. The primary factors influencing per capita cheese demand does not include?
The percentage of the population between 45-60 years of age
Aged Gouda
Streptococci
Not controlled by Federal Orders
41. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
76%
Each state
3.25 percent milkfat and 8.25 percent solids-not-fat
Pint
42. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...
Fluid milk products and cheese
An atrophied cell
Grade A
A higher price for non fat dry milk and a lower price for butter
43. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
1908
Skim milk
Cheese
Fluid milk products and cheese
44. Milk meeting the highest sanitary requirements is known as Grade _____.
Agriculture
Assure consumers an adequate supply of pure - wholesome milk
Streptococci
A
45. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?
Filled
Psychrotrophs
60
11
46. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Phosphorous
Sediment
The Food and Drug Administration
Increased
47. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.
The Pasteurized Milk Ordinance and Code
Carbohydrate
A higher price for non fat dry milk and a lower price for butter
The Food and Drug Administration
48. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization
Breakfast
$5.27
Alkaline phosphatase
National Milk Producers Federation
49. What directly influence(s) the total supply of milk?
2 to 5 cents
Assessing milk handlers in the order
Cooperatives
Prices paid milk producers
50. Milk provides _____and_____ in approximately the same ratio as found in bone.
Pendulous udders
Not controlled by Federal Orders
Calcium and phosphorus
. cream products - cottage cheese - and ice cream