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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 dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
A large proportion of the human population is sensitive to antibiotics
Flavored milk
Acidic detergent
48 - 72
2. The pasteurized Milk Ordinance regulates what?
1890
Grade A milk
Listeria monocytogenes
Oxidized
3. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
Producer settlement fund (equalization fund)
Calcium and phosphorus
18000
Centrifuge
4. 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
Grade A milk
The products made from it by milk processors
A large proportion of the human population is sensitive to antibiotics
5. The form of mastitis that is hidden from sight is known as _______
Butter
Five
Sub-clinical
Casein
6. Lactose is the principal ________ in milk.
Carbohydrate
Once or twice monthly
. cream products - cottage cheese - and ice cream
Alkaline phosphatase
7. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
Hot and humid
Listeria monocytogenes
Coliform bacteria
A
8. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
3.5
Milking too soon after calving
80%
750000
9. Pasteurization was developed in _____ as a heat treatment to preserve food.
Grade A
The products made from it by milk processors
1890
National Milk Producers Federation
10. Each Federal Milk Marketing order is administered by a representative of the...
8.6
Ultra-filtration
Secretary of Agriculture of the U.S.
1908
11. Rules developed by the _____ are designed to protect the health and welfare of consumers.
Northeast dairy compact
A
Food and Drug Administration (FDA)
Decreased
12. One objective of a federal order is to _______________
Assure consumers an adequate supply of pure - wholesome milk
60
Streak canal
Midwest food manufactures
13. A high acid flavor (sour) in milk is caused by ________.
Bacterial
Growth of bacteria in the milk
A
A large proportion of the human population is sensitive to antibiotics
14. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Psychrophilic and psychotrophic
Handler
Fat content
Cream and milk fat
15. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
3.25%
Bacterial
It is loaded into the transport truck on the farm
100000
16. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
Mastitis
Careless handling
Half-and-half
50-50
17. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
Lactic acid producing bacteria
80%
Over $63000000
Milk fat and milk sugar
18. 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 ____________.
Ascorbic acid
Low-carbohydrates diets
California
Handler
19. The form of mastitis that is hidden from sight is known as _______
8.75
Strip cup
Sub-clinical
Determine whether mammary glands are inflamed
20. The two most important etlologic agents of mastitis are __________.
Skim milk
Streptococcus agaiactiae and Staphylococcus aureaus
48 hours at 32ºC
Milkfat
21. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
Bitter - salty
A large proportion of the human population is sensitive to antibiotics
Over $63000000
Profit margin
22. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
18000
Feeds consumed by the cow
60
Streptococcus agaiactiae and Staphylococcus aureaus
23. Which of the following is considered a controversial pricing arrangement?
11
2 to 5 cents
Casein
Dairy Compacts
24. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization
76%
Chlorine
Third
Alkaline phosphatase
25. What directly influence(s) the total supply of milk?
Prices paid milk producers
Vacuum
Milk fat content
It is loaded into the transport truck on the farm
26. In the care and management of dairy cows - milking takes _____ percent of the labor.
3.5
Not controlled by Federal Orders
55
California - Oregon - and Washington
27. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?
Streak canal
California - Oregon - and Washington
A
Food and Drug Administration (FDA)
28. 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...
Sub-clinical
Alkaline phosphatase
Promotions & research
Low-carbohydrates diets
29. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
Phosphorous
The milk handlers
Prices paid milk producers
Cheese - nonfat dry milk - butter
30. Which one of the following is not a cause of mastitis?
Psychrophilic and psychotrophic
Assessing milk handlers in the order
Staphylococcus dysgalactiae
Milk fat and milk sugar
31. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Rancid
Assessing milk handlers in the order
48 - 72
Decreased
32. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.
Phosphatase
Dairy farmers - through their cooperative association
Increased bacterial count
Marketing coops
33. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Hypochlorite sanitizer
Each state
Over $63000000
Cheese - nonfat dry milk - butter
34. What causes flavors in milk such as acid - high acid - or sour milk.
1890
Grow
Microorganisms
Brucellosis
35. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
1937
Coliform bacteria
Aerobic
100000
36. __________ is usually the most abundant of the major solid components of milk.
Lactose
Casein - Lactalbumin
8.75
Pendulous udders
37. The insufficient removal of milk from the milk collection system is called _____.
Milk lock
60
Acid degree value
76%
38. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.
Streptococci
18000
Determine whether mammary glands are inflamed
Enhancing scientific opportunities for the European Dairy Industry.
39. Water added to milk is detected by checking the _____.
Freezing point
Producer settlement fund (equalization fund)
Provide marketing power for dairy farmers
Northeast dairy compact
40. Class II manufactured dairy products are used in soft manufactured products such as?
Fluid milk and cream
Hot and humid
. cream products - cottage cheese - and ice cream
Centrifuge
41. The U.S. Dairy Export Council (USDEC) was created by ___________.
Blend
Breakfast
Determine whether mammary glands are inflamed
Dairy Management - Inc.
42. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.
Milk fat content
Hydrometer
Northeast dairy compact
Freezing point
43. 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.
Pooling
Agriculture
Handler
Bitter-quinine
44. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.
Calcium and phosphorus
1.032
Inhibited
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
45. One gallon of milk weighs _____ pounds.
8.6
Australia
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Fluid milk products and cheese
46. __________ amino acids are commonly found in milk proteins - including the essential amino acids.
Filled
Hot and humid
19
B. Determining one brand of milk from another
47. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
11
Flavored milk
76%
Scientific - technical & economic progress
48. The process of concentrating milk currently being used on the farm is called _________
Dairy Compacts
Calcium and phosphorus
13
Ultra-filtration
49. The current supply & demand situation has which of the products from milk in short supply?
Food and Drug Administration (FDA)
Dairy farmers
Osteoporosis
Cream and milk fat
50. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Use a bactericide for disinfecting the teats after milking
Oxidized
Butter-cheese
Promotions & research