Dairy Foods_ Multiple Choice

Author: hobotasticID: 149159Filename: Dairy Foods: Multiple ChoiceUpdated: 2012-04-21 19:49:56Tags: FFA Dairy Foods 2006Folders:Description: FFA Dairy Foods 2006 Multiple Choice TestShow Answers:

_______ cheese has the highest per capita consumption.

A. Monterey JackB. CheddarC. FetaD. ColbyB. Cheddar

1.

The demand function is the relationship between price and __________.A. net profitB. quantity purchasedC. gross incomeD. quantity soldB. quantity purchased

2.

The major component in milk is _______.A. proteinB. lactoseC. waterD. fatC. water

3.

A Federal Milk Marketing Order is a regulation issued by the...A. SenateB. House of RepresentativeC. Secretary of Agricultured. none of the aboveC. Secretary of Agriculture

4.

One serving of Cheddar cheese (28g) provides ___% of the RDA of calcium.A. 75B. 10C. 50

5.

Flashcards app available on Google Playas well as on the Apple App Store foriOS.

Dairy Foods: Multiple Choice http://www.freezingblue.com/iphone/flashcards/printPreview.cgi?car...

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D. 20D. 20

In a competitive market the equilibrium price is the only __________ price.A. unsustainableB. stableC. possibleD. unstableB. stable

6.

Which of the following is a Class II product?A. fluid milkB. frozen desertC. butterD. cheeseB. frozen desert

7.

________ is a form of differentation milk sellers use to separate themselves fromcompetitors.a. physical product differentiationb. container differentiationc. advertisingd. all of the aboved. all of the above

8.

The code of federal regulations stipulates that whole milk must contain ____% fatand 8.25% solids non-fat.A. 3.25B. 3.00C. 3.75D. 3.50A. 3.25

9.

_____ lbs of whole milk are required to make 1 lb of cheese.A. 16B. 10C. 15D. 17B. 10

10.

Class IV milk includes milk used to...a. produce hard cheese and cream cheeseb. fluid milkc. fluid cream and cottage cheeseb. butter and any product in dried form

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d. butter and any product in dried form

Before a tanker of milk can be unloaded at a milk plant, it must be checkedfor...A. antibioticsB. fatC. BSTD. lactoseA. antibiotics

12.

The primary spoilage organisms in pasteurized milk are...A. thermophilicB. mesophilicC. psychotrophicd. none of the aboveC. psychotropic

13.

Federal Orders can have producer price adjustments for...A. somatic cell countB. total plate countC. coliform countd. none of the aboveA. somatic cell count

14.

A consequence of season milk production is...a. seasonal swings in priceb. excess manufaturing capacityc. excess milk production in the springd. all of the aboved. all of the above

15.

In the last 20 years the number of Federal Milk Marketing Orders has...A. decreased significantlyB. increased slightlyC. stayed the samed. none of the aboveA. decreased significantly

16.

The addition of water to milk can be detected by...A. measuring freezing pointB. measuring somatic cell countC. measuring protein contentd. none of the aboveA. measuring freezing point

17.


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Each month, regulated handlers file a report of milk receipts and utilizationwith the order market administrator. This information is used to determine...A. minimum price paid to producersB. maximum price paid to processorsC. minimum price paid to processorsd. none of the aboveA. minimum price paid to producers

18.

A food must contain less than ___ grams of fat per serving to be considered alow fat food.A. 3B. 8C. 6D. 7A. 3

19.

Major deductions on a dairy farmer's milk check include...a. haulingb. federal advertisement/promotionc. cooperative/marketing feesd. all of the aboved. all of the above

20.

Which of the following dairy products has the least calcium?A. colby cheeseB. cottage cheeseC. mozzarella cheeseD. cheddar cheeseB. cottage cheese

21.

The purpose of a "milk check-off" is...A. to increase the milk price supportB. determine if a milk contains antibioticsC. to pay for the generic advertising and researchd. none of the aboveC. to pay for generic advertising and research

22.

In the component pricing system producer prices are based on...A. value of butterfat, protein, and other solidsB. uniform skim milk price and uniform butter priceC. total solids contentd. none of the aboveA. value of butterfat, protein, and other solids

23.

The primary type of starter culture used in cheddar cheese manufature is...24.


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A. moldB. lactic acid bacteriaC. psychotrophic bacteriad. none of the aboveB. lactic acid bacteria

_______ is a protein in milk that contains all the essential amino acids.A. a and bB. caseinC. glutenD. whey proteinA. a and b

25.

Mosty healthy open cows will start a new reproductive cycle every ______days.A. 30-34B. 47-50C. 21-28D. 5-7C. 21-28

26.

The formation of free fatty acids causes a ______ flavor in blue cheese.A. 30-34B. bitterC. rancidD. saltyC. rancid

27.

A leading cause of high bacteria counts in raw milk is...A. younger cowsB. BSTC. older cowsD. poor sanitationD. poor sanitation

28.

_______ is a defect in milk that is described as tasting papery.A. oxidizedB. bitterC. flatD. saltyA. oxidized

29.

_________ is the general name for a class of bacteria that causes mastitis indairy cattle.A. staphylococcus

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B. lactobacilusC. EcoliD. lactococcusA. staphylococcus

A plant will reject specific milk from a producer if the milk fails to meetrequirements for...a. color and appearanceb. sedimentc. tests positive for drug residued. all of the aboved. all of the above

31.

The presence of coliform bacteria in a pasteurized milk sample is anindication of...A. poor sanitationB. high quality milkC. improper storaged. none of the aboveA. poor sanitation

32.

Generally, which breed produces the largest volume of milk?A. JerseyB. HolsteinC. Brown SwissD. AryshireB. Holstein

33.

A high temperature short time pasteurizer needs to have...A. a and bB. approved timing pumpC. continuously adjustable temperature settingD. automatic flow diversion valveA. a and b

34.

Most pasteurized milk has a shelf life of ____ days.A. 5B. 10C. 50D. 20D. 20

35.

When milk is high temperature short time (HTST) pasteurized, eachparticle of milk has to be heated to...A. 161F for 20 seconds

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B. 161C for 15 secondsC. 161F for 15 secondsd. none of the aboveC. 161F for 15 seconds

The standard plate count of milk reports the...A. percent proteinB. number of aerobic bacteria in a samoleC. somatic cell countD. number of anaerobic bacteria in a sampleB. number of aerobic bacteria in a sample

37.

The normal pH of milk is...A. slightly basicB. slightly acidicC. very acidicd. none of the aboveB. slightly acidic

38.

Milk from a cow with mastitis will have...A. abnormal freezing pointB. a high somatic cell countC. both a and bd. none of the aboveC. both a and b

39.

Frozen bull semen can be stored indefinitely if it is maintainedconstantly at below ___F.A. -112 FB. 32 FC. -50 FD. 0 FA. -112 F

40.

In the U.S., if cheese is made from unpasteurized milk it must be storedfor ____ days before it can be sold.A. 60B. 90C. 30D. 10A. 60

41.

The major protein in milk is...A. caseinB. bovine serum albumin

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C. alpha-lactalbumind. none of the aboveA. casein

The back of your tounge is most sensitive to...A. saltyB. sweetC. bitternessD. sourC. bitterness

43.

Oxidized flavor is caused by...A. a and bB. sunlightC. cardboard containerD. fluorescent lightA. a and b

44.

The Dairy Herd Improvement Association provides...a. milk marketing statisticsb. minimum price requirement for Class I milkc. assistance in the collective marketing of milkd. none of the aboved. none of the above

45.

During the Babcock test, _______ is added to digest the nonfat milksolids and melt the fat.A. ammonium hydroxideB. boiling waterC. sulfuric acidD. alcoholC. sulfuric acid

46.

The ________ test measures the protein content of mlik.A. BabcockB. KjeldahlC. MojjonierD. Mohr titrationB. Kjeldahl

47.

After milking a cow, the cows teats should be dipped...A. after 1 minuteB. after 30 secondsC. after 2 minutesD. immediately

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D. immediately

Most UHT pasteurized milk has a shelf life of ____ days.A. 180B. 10C. 120D. 50A. 180

49.

Which of the following is not an advantage of the Californiamastitis test?A. the test does not produce false positive resultsB. the test is simpleC. the test in inexpensiveD. the test is fastA. the test does not produce false positive results

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Dairy Foods_ Multiple Choice

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