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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.
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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. 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 ____________.
It is loaded into the transport truck on the farm
Public hearings are held so that all interested parties may present their views.
Streptococci
California
2. Cow's milk contains _____ percent lactose
Iron-copper
Fat content
Five
Pendulous udders
3. Bangs Disease is another name for _____.
Calcium and phosphorus
Sanitary restrictions on production are imposed on producers.
Brucellosis
8.75
4. Milk used for _____ is Class I Milk.
Substitution of chocolate skim milk for whole milk
Fluid milk products
4 to 6
Dairy Export Incentive Program
5. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
Feed
Cheese
Use a bactericide for disinfecting the teats after milking
Once or twice monthly
6. For the maximum intake of calcium - one should consume_______.
Supermarkets
Casein - Lactalbumin
Handler
Skim milk
7. Lactose is the principal ________ in milk.
Grade A milk
3.5
Magnesium-Iron-Manganese-Copper
Carbohydrate
8. A popular screening test for bulk blended milk that detects abnormal milk is the _____.
Wisconsin mastitis test
An atrophied cell
Flat
Listeria monocytogenes
9. What percentage of U.S. households buy fluid milk (on an annual basis)?
98%
Increased bacterial count
The Pasteurized Milk Ordinance and Code
Increased bacterial count
10. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
Salty
Half-and-half
Acidic detergent
Federal Milk Marketing Order
11. What is not an objective of milk evaluation?
Dairy Export Incentive Program
750000
Sediment
B. Determining one brand of milk from another
12. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off
A large proportion of the human population is sensitive to antibiotics
Oxidized
Third
45
13. The only persons regulated by federal orders are _____.
Five
Handlers
Payment made to milk producers for milk
Milking too soon after calving
14. The greatest amount of regular ice cream produced in the U.S. is in the _________ section
Centrifuge
West
Assure consumers an adequate supply of pure - wholesome milk
Third
15. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
Strip
Scientific - technical & economic progress
More than doubled
Payment made to milk producers for milk
16. The off flavor most likely to be found in milk that has not been cooled properly is...
A large proportion of the human population is sensitive to antibiotics
Sour
A
Psychrotropic
17. The __________ test is used to detect if milk has been pasteurized properly.
Phosphatase
Sanitizers
Shelf date
3.25%
18. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
Homogenization
Ultra-filtration
100000
Flat
19. The components of milk responsible for richness and sweetness - in this order are...
Milk fat and milk sugar
13
Assessing milk handlers in the order
Ascorbic acid
20. The most common off-flavor in milk is __________
Sanitizers
Distinct precipitate forms - but no gel
Assessing milk handlers in the order
3.5-4.0
21. __________ is usually the most abundant of the major solid components of milk.
Sediment
Blend
Lactose
Ultra high temperatures
22. The protein in a quart of milk is approximately equivalent to that in ________.
4 ounces of Cheddar or American cheese
Calcium and phosphorus
48 hours at 32ºC
Penicillin
23. What percent of all milk produced in the U.S. is sold to dairy processing plants?
Cream and milk fat
98
Malty
Osteoporosis
24. 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?
Real California Cheese
California - Oregon - and Washington
Grow
More than doubled
25. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Third
2 to 5 cents
Rancid
Determine whether mammary glands are inflamed
26. Milk meeting the highest sanitary requirements is known as Grade _____.
A higher price for non fat dry milk and a lower price for butter
Psychrophilic and psychotrophic
A
Streptococci
27. 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
100000
A
Public hearings are held so that all interested parties may present their views.
Careless handling
28. Federal milk marketing orders were established in _____.
Fluid milk products and cheese
National Milk Producers Federation
1937
Payment made to milk producers for milk
29. What is not a cause of coliform mastitis?
45
55
Plastic
Milking too soon after calving
30. _____ is the cause of the rancid flavor in milk.
75%
Extreme agitation of raw milk
Streak canal
50-50
31. What causes flavors in milk such as acid - high acid - or sour milk.
Microorganisms
4 to 6
Early spring and late fall
Extreme agitation of raw milk
32. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Australia
Magnesium-Iron-Manganese-Copper
Milk fat and milk sugar
Streptococci
33. The milk becomes the property of the buyer once....
Payment made to milk producers for milk
Phosphorous
It is loaded into the transport truck on the farm
Northeast dairy compact
34. The four major sensations are...?
Bitter - salt - sour - sweet
Blend
Milk supplies one half the calcium
161ºF for 15 seconds
35. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?
Cheese
Homogenization
Cooperatives
Sub-clinical
36. The fat in one serving of whole milk is (8 ounces) provides _______ calories.
Blend
90
80%
B. Determining one brand of milk from another
37. The form of mastitis that is hidden from sight is known as _______
8.6
Sour
Sub-clinical
It is loaded into the transport truck on the farm
38. In Federal order markets - milk sold for consumption in fluid form is in __________.
Class I
Penicillin G
Milk testing and record keeping program for dairy cows
Dairy Compacts
39. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...
Fluid milk products and cheese
Raw to sanitized
Producer settlement fund (equalization fund)
50-50
40. The milk In what class receives the highest price in the market?
Decreased
Class I
Sediment
Casein
41. The antibiotic _____ gives sensitive reaction to a large proportion of the public.
75%
A large proportion of the human population is sensitive to antibiotics
Penicillin G
Alkaline
42. The antibiotic _____ gives sensitive reaction to a large proportion of the public.
Listeria monocytogenes
Staphylococcus dysgalactiae
Penicillin G
I
43. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.
Butter
Handler
Aerobic
Lactose
44. Milk found in cows with a high somatic cell count would result in a decrease in __________.
Public hearings are held so that all interested parties may present their views.
Milk supplies one half the calcium
Casein
Chlorine
45. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?
An atrophied cell
Pint
Food and Drug Administration (FDA)
Cheese
46. The International Dairy Federation (IDF) mission is to promote ______________.
Extreme agitation of raw milk
Germicidal teat dip
Scientific - technical & economic progress
Ascorbic acid
47. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.
Bitter - salty
Brucellosis
Pesticides
Inhibited
48. The milk In what class receives the highest price in the market?
Germicidal teat dip
Casein - Lactalbumin
Class I
Ultra-filtration
49. Milk producers have formed _____ to gain bargaining power.
It is loaded into the transport truck on the farm
Foot-and-mouth disease exists
Cooperatives
Decreased
50. The protein in a quart of milk is approximately equivalent to that in ________.
Food and Drug Administration (FDA)
Early spring and late fall
4 ounces of Cheddar or American cheese
Bacterial
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