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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. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.
3.25%
Excessive agitation of warm raw milk
Sanitizers
1000
2. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
National Milk Producers Federation
80%
Dairy Export Incentive Program
Calcium and phosphorus
3. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
60
Milkfat
Microorganisms
It lowers variability among cartons of milk
4. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Phosphorous
Milk supplies one half the calcium
Third
100%
5. The __________ test is used to detect if milk has been pasteurized properly.
Dry the corn down as soon as possible
Foot-and-mouth disease exists
Phosphatase
Grade A milk
6. 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.
Chicago Mercantile Exchange
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Calcium
Over $63000000
7. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?
1000
60
California - Oregon - and Washington
4 ounces of Cheddar or American cheese
8. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Handler
Dairy farmers - through their cooperative association
Promotions & research
3.5-4.0
9. The largest percentage of the U.S. milk supply is utilized in the production of ______.
Cheese
Dairy farmers - through their cooperative association
Real California Cheese
Over $63000000
10. A cryoscopy is an important tool that test for __________ in milk.
Added water
Riboflavin
1890
Dry the corn down as soon as possible
11. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
A higher price for non fat dry milk and a lower price for butter
2 to 5 cents
Cheese
Profit margin
12. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
Alkaline phosphatase
Substitution of chocolate skim milk for whole milk
Streptococci
Rancid
13. Milk protein contains _____ of the essential amino acids and in appreciable amounts
Each state
76%
Class I
100%
14. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.
Not controlled by Federal Orders
Strip cup
California - Oregon - and Washington
Short hedge
15. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Strip cup
Vacuum
Butter-cheese
Making sure equipment has been cleaned correctly
16. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
Temperature and time
Milk handlers
Short hedge
Carbohydrate
17. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.
Dry the corn down as soon as possible
The Pasteurized Milk Ordinance and Code
I
Flat
18. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.
60
Imports of milk protein concentrates and casein
A large proportion of the human population is sensitive to antibiotics
The Pasteurized Milk Ordinance and Code
19. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Oxidized
8.6
Chlorine
Determine whether mammary glands are inflamed
20. In Federal order markets - milk sold for consumption in fluid form is in __________.
90
Class I
4 ounces of Cheddar or American cheese
Fluid milk products and cheese
21. Quality of grade A milk is...
Milk testing and record keeping program for dairy cows
Not controlled by Federal Orders
Half-and-half
Hot and humid
22. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.
13
Germicidal teat dip
Vaccuumization
1000
23. A high acid flavor (sour) in milk is caused by ________.
Feeds consumed by the cow
. cream products - cottage cheese - and ice cream
Growth of bacteria in the milk
Pooling
24. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.
Provide marketing power for dairy farmers
Chicago Mercantile Exchange
Cheese
3.5
25. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
Plastic
19
98%
Homogenization
26. About _____ percent of the calcium available in the food supply is provided by milk and milk products.
Handlers
76%
Supermarkets
Germicidal teat dip
27. What does not promote metallic/oxidized off flavor in milk?
Hypochlorite sanitizer
Increased
Substitution of chocolate skim milk for whole milk
Ascorbic acid
28. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
Vacuum
Malty
Feeds consumed by the cow
3.25 percent milkfat and 8.25 percent solids-not-fat
29. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Five
1890
Iron-copper
Psychrotrophs
30. 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 _______.
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Northeast dairy compact
California - Oregon - and Washington
A higher price for non fat dry milk and a lower price for butter
31. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?
Pint
Making sure equipment has been cleaned correctly
60
Feed
32. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?
Excessive agitation of warm raw milk
60
Payment made to milk producers for milk
Filled
33. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.
3.5-4.0
Milking too soon after calving
Streak canal
Casein
34. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Psychrotropic
Each state
Streptococci
Fluid milk products
35. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
100000
A large proportion of the human population is sensitive to antibiotics
Fluid milk and cream
B. Determining one brand of milk from another
36. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
1890
Acidic detergent
A
10
37. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?
Class I
Agalactiae
Making sure equipment has been cleaned correctly
Determine whether mammary glands are inflamed
38. Milk with low total solids will produce what off-flavor?
Flat
Gallon
West
2-4
39. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
3.5-4.0
Fat content
Phosphorous
Cheese - nonfat dry milk - butter
40. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
Vaccuumization
Milk fat content
Substitution of chocolate skim milk for whole milk
An atrophied cell
41. Milk covered by Federal milk marketing orders is __________.
3.5
Not controlled by Federal Orders
Psychrophilic and psychotrophic
Grade A
42. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
Casein
4 to 6
98%
A higher price for non fat dry milk and a lower price for butter
43. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...
More than doubled
Plastic
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
I
44. What vitamin was first discovered in milk fat and is important to eyesight?
A
Food and Drug Administration (FDA)
Hypochlorite sanitizer
A higher price for non fat dry milk and a lower price for butter
45. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
The percentage of the population between 45-60 years of age
Once or twice monthly
Alkaline
13
46. The major cause of the salty flavor in milk is ___________.
Half-and-half
Mastitis
Lactalbumin-casein
Strip cup
47. At the present time - most milk is sold through...
Staphylococcus dysgalactiae
3.25%
Ascorbic acid
Supermarkets
48. The insufficient removal of milk from the milk collection system is called _____.
Milk lock
The Food and Drug Administration
Profit margin
Pooling
49. The most common off-flavor in milk is __________
Sanitizers
Chicago Mercantile Exchange
1890
Blend
50. Quarters infected with mastitis tend to shed more _____ defending white blood cells.
48 - 72
Pint
Leukocytes
Coliform bacteria