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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 establishment of a Federal milk marketing order is generally initiated by ________.
75%
4 ounces of Cheddar or American cheese
Dairy farmers - through their cooperative association
Fluid milk and cream
2. In Federal order markets - milk sold for consumption in fluid form is in __________.
Agalactiae
$5.27
Class I
Butter-cheese
3. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Lactic acid producing bacteria
Streptococci
Market stabilization
Feeds consumed by the cow
4. The major cause of the salty flavor in milk is ___________.
Substitution of chocolate skim milk for whole milk
Cream and milk fat
Phosphatase
Mastitis
5. _________ is the time after processing during which a dairy product normally remains suitable for human consumption
Dairy Management - Inc.
Chicago Mercantile Exchange
55
Shelf date
6. Milk supplies more than 70% of which vital component of the American diet?
Calcium
8.6
More than doubled
Feed
7. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
19
60
Lactose
Grade A
8. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?
Acidic detergent
Class I
Dairy Compacts
Clenbuterol
9. The most prevalent off flavor of fluid milk is ______.
Feed
Milk lock
11
Lactic acid producing bacteria
10. Which of the following is untrue concerning the federal milk marketing orders?
Sanitary restrictions on production are imposed on producers.
Malty
Milk testing and record keeping program for dairy cows
Casein
11. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
Early spring and late fall
1.032
Psychrophilic and psychotrophic
Sediment
12. To remove fat from milking equipment use...
Lactose
100%
Ultra high temperatures
Alkaline cleaner in hot water
13. The two main proteins in milk are ____ and ____.
29.8
98
Casein - Lactalbumin
Foot-and-mouth disease exists
14. What is not an important reason for a five day-seven degree shelf life test?
It lowers variability among cartons of milk
Milkfat
3.25 percent milkfat and 8.25 percent solids-not-fat
98%
15. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.
48 - 72
Early spring and late fall
Calcium
Use a bactericide for disinfecting the teats after milking
16. Water added to milk is detected by checking the _____.
Dairy Export Incentive Program
3.25 percent milkfat and 8.25 percent solids-not-fat
Freezing point
Northeast dairy compact
17. Quarters infected with mastitis tend to shed more _____ defending white blood cells.
Agalactiae
Leukocytes
$5.27
Bacterial
18. What percentage of U.S. households buy fluid milk (on an annual basis)?
Alkaline
98%
1908
Lactose
19. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
Acid degree value
Federal Milk Marketing Order
10
Milk testing and record keeping program for dairy cows
20. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).
Five
Dry the corn down as soon as possible
Cream and milk fat
Grow
21. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Pooling
Provide marketing power for dairy farmers
48 - 72
Dry the corn down as soon as possible
22. Products eligible for the Dairy Export Incentive Program (DEIP).
Ultra high temperatures
More than doubled
Bacterial
Butter
23. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
Milk lock
29.8
Butter
Strip
24. A large portion of the population is sensitive to the antibiotic _____.
Casein - Lactalbumin
A
NASS Cheddar cheese price survey
Penicillin
25. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
3.5-4.0
Sanitizers
2 to 5 cents
13
26. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
Homogenization
Secretary of Agriculture of the U.S.
Pint
Filled
27. The Mid-American International Agri-Trade Council assists _______
Agriculture
Psychrotrophs
Midwest food manufactures
Prices paid milk producers
28. To remove fat from milking equipment use...
Lactalbumin-casein
Plastic
Cheese
Alkaline cleaner in hot water
29. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
2-4
Magnesium-Iron-Manganese-Copper
Rancid
Milk fat and milk sugar
30. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.
Pint
Cheese
Hot and humid
Chicago Mercantile Exchange
31. Dairy farmers can buy and sell dairy futures on what exchange?
Australia
100%
Milkfat
Chicago Mercantile Exchange
32. Milk is a good source of all water soluble vitamins except for _____.
Ascorbic acid
Milk fat content
Early spring and late fall
8.75
33. A cryoscopy is an important tool that test for __________ in milk.
100000
It is loaded into the transport truck on the farm
A higher price for non fat dry milk and a lower price for butter
Added water
34. The Dairy Herd Improvement Association is a cooperative which provides_______.
Low-carbohydrates diets
Assure consumers an adequate supply of pure - wholesome milk
Milk testing and record keeping program for dairy cows
Profit margin
35. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
Pendulous udders
Milk fat content
Fluid milk products
Streak canal
36. Continued low calcium intake may result in ______ in adults.
Northeast dairy compact
Mold
Osteoporosis
Raw Fluid Milk
37. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated
Class I
Growth of bacteria in the milk
Psychrophilic and psychotrophic
Temperature and time
38. 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?
Coliform bacteria
Real California Cheese
Lactic acid producing bacteria
Grade A milk
39. Flavors of milk may be caused in general by _______________.
Shelf date
Riboflavin
Feeds consumed by the cow
Grow
40. 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 ____________.
Milk fat and milk sugar
California
Increased bacterial count
Streak canal
41. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
Casein - Lactalbumin
1000
Australia
80%
42. Which of the following is considered a controversial pricing arrangement?
Strip cup
Prices paid milk producers
Assessing milk handlers in the order
Dairy Compacts
43. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price
Federal Milk Marketing Order
Calcium and phosphorus
55
I
44. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.
Prices paid milk producers
Flat
Each state
Malty
45. The primary factors influencing per capita cheese demand does not include?
Leukocytes
The percentage of the population between 45-60 years of age
Riboflavin
Alkaline phosphatase
46. The insufficient removal of milk from the milk collection system is called _____.
Increased bacterial count
Milk lock
75%
Milk supplies one half the calcium
47. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
Cheese - nonfat dry milk - butter
Pooling
Imports of milk protein concentrates and casein
The Food and Drug Administration
48. The two most important diseases of cattle transmissible to man through milk are _______.
Tuberculosis and brucellosis
Careless handling
Listeria monocytogenes
Ultra-filtration
49. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
3.5
Handler
Casein - Lactalbumin
13
50. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
55
Gallon
Oxidized
Freezing point