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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 CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.
Distinct precipitate forms - but no gel
Sanitizers
West
Hydrometer
2. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.
8.75
Pituitary
Promotions & research
80%
3. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Raw Fluid Milk
Flavored milk
Centrifuge
Imports of milk protein concentrates and casein
4. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
Phosphatase
Half-and-half
60
Raw Fluid Milk
5. Rules developed by the _____ are designed to protect the health and welfare of consumers.
Sour
Food and Drug Administration (FDA)
Gallon
Breakfast
6. The components of milk responsible for richness and sweetness - in this order are...
Shelf date
Sanitizers
Milk fat and milk sugar
50-50
7. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.
The milk handlers
Class I
Pint
Fluid milk and cream
8. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Imports of milk protein concentrates and casein
Casein - Lactalbumin
100%
Blend
9. The major cause of the salty flavor in milk is ___________.
Filled
3.5
Mastitis
Thermoduric
10. 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?
Shelf date
100%
National Milk Producers Federation
Real California Cheese
11. In Federal order markets - milk sold for consumption in fluid form is in __________.
More than doubled
Class I
Inhibited
100000
12. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
Psychrophilic and psychotrophic
1908
Vacuum
Third
13. Which of the following is not a part of the establishment of a federal marketing order?
90
Skim milk
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Ascorbic acid
14. 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?
Substitution of chocolate skim milk for whole milk
Osteoporosis
Cheese - nonfat dry milk - butter
National Milk Producers Federation
15. ___________ is a test for rancidity?
The percentage of the population between 45-60 years of age
Acid degree value
Calcium
$5.27
16. Flavors of milk may be caused in general by _______________.
Payment made to milk producers for milk
Early spring and late fall
Feeds consumed by the cow
Chlorine
17. Which of the following have dairy farmers - through their cooperatives opposed?
Phosphatase
Alkaline phosphatase
Substitution of chocolate skim milk for whole milk
Imports of milk protein concentrates and casein
18. The Mid-American International Agri-Trade Council assists _______
Coliform bacteria
Gallon
Lactalbumin-casein
Midwest food manufactures
19. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Penicillin G
Pint
Butter-cheese
90
20. A milk order - including pricing and other provisions - becomes effective only after approval by _____.
Agriculture
Handler
Added water
Dairy farmers
21. _____ and _____ are the two main proteins in milk.
Lactalbumin-casein
2-4
Ultra high temperatures
2 to 5 cents
22. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.
West
2-4
Psychrotrophs
11
23. The most prevalent off flavor of fluid milk is ______.
3.25%
Feed
The products made from it by milk processors
Temperature and time
24. The main objection of dirt and milkstone on parts is _____.
Skim milk
Decreased
Mold
Increased bacterial count
25. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.
50-50
13
Malty
18000
26. What do milk marketing cooperatives do?
Provide marketing power for dairy farmers
. cream products - cottage cheese - and ice cream
Secretary of Agriculture of the U.S.
Early spring and late fall
27. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization
Alkaline phosphatase
Alkaline
Bacterial
50-50
28. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
Extreme agitation of raw milk
Aged Gouda
Blend
3.25%
29. The most common off-flavor in milk is __________
Acid degree value
The Food and Drug Administration
Sanitizers
1908
30. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
60
Sediment
Alkaline cleaner in hot water
Lactic acid producing bacteria
31. What directly influence(s) the total supply of milk?
Mold
Low-carbohydrates diets
Prices paid milk producers
Federal Milk Marketing Order
32. The cost of operating Federal orders is paid by ________.
Streak canal
2-4
Pooling
Assessing milk handlers in the order
33. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Streak canal
Cooperatives
Bacterial
Butter-cheese
34. What is not an important reason for a five day-seven degree shelf life test?
Iron-copper
4 to 6
13
It lowers variability among cartons of milk
35. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
Dry the corn down as soon as possible
Bitter - salt - sour - sweet
Psychrophilic and psychotrophic
Phosphatase
36. Pasteurization was developed in _____ as a heat treatment to preserve food.
Penicillin G
1890
Alkaline cleaner in hot water
Half-and-half
37. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).
Flat
Penicillin
$5.27
Grow
38. 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 ________.
Food and Drug Administration (FDA)
Class I
Mailbox prices
Vaccuumization
39. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
Homogenization
3.5
Ultra high temperatures
Breakfast
40. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.
Not controlled by Federal Orders
Over $63000000
3.5
Malty
41. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
Iron-copper
Pint
Marketing coops
Making sure equipment has been cleaned correctly
42. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.
76%
76%
Chicago Mercantile Exchange
19
43. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
Acidic detergent
Streak canal
60
Making sure equipment has been cleaned correctly
44. What do milk marketing cooperatives do?
Vaccuumization
Provide marketing power for dairy farmers
Iron-copper
Lactose
45. In the care and management of dairy cows - milking takes _____ percent of the labor.
Psychrophilic and psychotrophic
Filled
$5.27
55
46. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
Acidic detergent
Pooling
750000
Dairy farmers
47. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Lactic acid producing bacteria
8.6
3.5-4.0
Over $63000000
48. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
Coliform bacteria
11
Half-and-half
Streak canal
49. 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.
Agriculture
Pooling
Distinct precipitate forms - but no gel
Milk fat content
50. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Over $63000000
California
Northeast dairy compact
Temperature and time