Dairy Foods: Multiple Choice

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hobotastic
ID:
149159
Filename:
Dairy Foods: Multiple Choice
Updated:
2012-04-21 19:49:56
Tags:
FFA Dairy Foods 2006
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Description:
FFA Dairy Foods 2006 Multiple Choice Test
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  1. _______ cheese has the highest per capita consumption.

    A. Cheddar
    B. Feta
    C. Monterey Jack
    D. Colby
    A. Cheddar
    (this multiple choice question has been scrambled)
  2. The demand function is the relationship between price and __________.
    A. quantity purchased
    B. quantity sold
    C. gross income
    D. net profit
    A. quantity purchased
    (this multiple choice question has been scrambled)
  3. The major component in milk is _______.
    A. protein
    B. water
    C. lactose
    D. fat
    B. water
    (this multiple choice question has been scrambled)
  4. A Federal Milk Marketing Order is a regulation issued by the...
    A. House of Representative
    B. Senate
    C. Secretary of Agriculture
    d. none of the above
    C. Secretary of Agriculture
    (this multiple choice question has been scrambled)
  5. One serving of Cheddar cheese (28g) provides ___% of the RDA of calcium.
    A. 10
    B. 20
    C. 50
    D. 75
    B. 20
    (this multiple choice question has been scrambled)
  6. In a competitive market the equilibrium price is the only __________ price.
    A. unsustainable
    B. possible
    C. unstable
    D. stable
    D. stable
    (this multiple choice question has been scrambled)
  7. Which of the following is a Class II product?
    A. butter
    B. fluid milk
    C. cheese
    D. frozen desert
    D. frozen desert
    (this multiple choice question has been scrambled)
  8. ________ is a form of differentation milk sellers use to separate themselves from competitors.
    a. physical product differentiation
    b. container differentiation
    c. advertising
    d. all of the above
    d. all of the above
  9. The code of federal regulations stipulates that whole milk must contain ____% fat and 8.25% solids non-fat.
    A. 3.25
    B. 3.50
    C. 3.00
    D. 3.75
    A. 3.25
    (this multiple choice question has been scrambled)
  10. _____ lbs of whole milk are required to make 1 lb of cheese.
    A. 17
    B. 10
    C. 15
    D. 16
    B. 10
    (this multiple choice question has been scrambled)
  11. Class IV milk includes milk used to...
    a. produce hard cheese and cream cheese
    b. fluid milk
    c. fluid cream and cottage cheese
    b. butter and any product in dried form
    d. butter and any product in dried form
  12. Before a tanker of milk can be unloaded at a milk plant, it must be checked for...
    A. antibiotics
    B. lactose
    C. fat
    D. BST
    A. antibiotics
    (this multiple choice question has been scrambled)
  13. The primary spoilage organisms in pasteurized milk are...
    A. thermophilic
    B. mesophilic
    C. psychotrophic
    d. none of the above
    C. psychotropic
    (this multiple choice question has been scrambled)
  14. Federal Orders can have producer price adjustments for...
    A. total plate count
    B. coliform count
    C. somatic cell count
    d. none of the above
    C. somatic cell count
    (this multiple choice question has been scrambled)
  15. A consequence of season milk production is...
    a. seasonal swings in price
    b. excess manufaturing capacity
    c. excess milk production in the spring
    d. all of the above
    d. all of the above
  16. In the last 20 years the number of Federal Milk Marketing Orders has...
    A. decreased significantly
    B. stayed the same
    C. increased slightly
    d. none of the above
    A. decreased significantly
    (this multiple choice question has been scrambled)
  17. The addition of water to milk can be detected by...
    A. measuring protein content
    B. measuring freezing point
    C. measuring somatic cell count
    d. none of the above
    B. measuring freezing point
    (this multiple choice question has been scrambled)
  18. Each month, regulated handlers file a report of milk receipts and utilization with the order market administrator. This information is used to determine...
    A. maximum price paid to processors
    B. minimum price paid to producers
    C. minimum price paid to processors
    d. none of the above
    B. minimum price paid to producers
    (this multiple choice question has been scrambled)
  19. A food must contain less than ___ grams of fat per serving to be considered a low fat food.
    A. 3
    B. 7
    C. 6
    D. 8
    A. 3
    (this multiple choice question has been scrambled)
  20. Major deductions on a dairy farmer's milk check include...
    a. hauling
    b. federal advertisement/promotion
    c. cooperative/marketing fees
    d. all of the above
    d. all of the above
  21. Which of the following dairy products has the least calcium?
    A. cottage cheese
    B. mozzarella cheese
    C. cheddar cheese
    D. colby cheese
    A. cottage cheese
    (this multiple choice question has been scrambled)
  22. The purpose of a "milk check-off" is...
    A. to increase the milk price support
    B. determine if a milk contains antibiotics
    C. to pay for the generic advertising and research
    d. none of the above
    C. to pay for generic advertising and research
    (this multiple choice question has been scrambled)
  23. In the component pricing system producer prices are based on...
    A. uniform skim milk price and uniform butter price
    B. value of butterfat, protein, and other solids
    C. total solids content
    d. none of the above
    B. value of butterfat, protein, and other solids
    (this multiple choice question has been scrambled)
  24. The primary type of starter culture used in cheddar cheese manufature is...
    A. psychotrophic bacteria
    B. lactic acid bacteria
    C. mold
    d. none of the above
    B. lactic acid bacteria
    (this multiple choice question has been scrambled)
  25. _______ is a protein in milk that contains all the essential amino acids.
    A. gluten
    B. a and b
    C. casein
    D. whey protein
    B. a and b
    (this multiple choice question has been scrambled)
  26. Mosty healthy open cows will start a new reproductive cycle every ______ days.
    A. 5-7
    B. 21-28
    C. 30-34
    D. 47-50
    B. 21-28
    (this multiple choice question has been scrambled)
  27. The formation of free fatty acids causes a ______ flavor in blue cheese.
    A. bitter
    B. rancid
    C. 30-34
    D. salty
    B. rancid
    (this multiple choice question has been scrambled)
  28. A leading cause of high bacteria counts in raw milk is...
    A. younger cows
    B. poor sanitation
    C. older cows
    D. BST
    B. poor sanitation
    (this multiple choice question has been scrambled)
  29. _______ is a defect in milk that is described as tasting papery.
    A. flat
    B. oxidized
    C. bitter
    D. salty
    B. oxidized
    (this multiple choice question has been scrambled)
  30. _________ is the general name for a class of bacteria that causes mastitis in dairy cattle.
    A. lactococcus
    B. staphylococcus
    C. lactobacilus
    D. Ecoli
    B. staphylococcus
    (this multiple choice question has been scrambled)
  31. A plant will reject specific milk from a producer if the milk fails to meet requirements for...
    a. color and appearance
    b. sediment
    c. tests positive for drug residue
    d. all of the above
    d. all of the above
  32. The presence of coliform bacteria in a pasteurized milk sample is an indication of...
    A. improper storage
    B. high quality milk
    C. poor sanitation
    d. none of the above
    C. poor sanitation
    (this multiple choice question has been scrambled)
  33. Generally, which breed produces the largest volume of milk?
    A. Aryshire
    B. Jersey
    C. Holstein
    D. Brown Swiss
    C. Holstein
    (this multiple choice question has been scrambled)
  34. A high temperature short time pasteurizer needs to have...
    A. automatic flow diversion valve
    B. continuously adjustable temperature setting
    C. approved timing pump
    D. a and b
    D. a and b
    (this multiple choice question has been scrambled)
  35. Most pasteurized milk has a shelf life of ____ days.
    A. 10
    B. 20
    C. 50
    D. 5
    B. 20
    (this multiple choice question has been scrambled)
  36. When milk is high temperature short time (HTST) pasteurized, each particle of milk has to be heated to...
    A. 161°F for 20 seconds
    B. 161°F for 15 seconds
    C. 161°C for 15 seconds
    d. none of the above
    B. 161°F for 15 seconds
    (this multiple choice question has been scrambled)
  37. The standard plate count of milk reports the...
    A. number of anaerobic bacteria in a sample
    B. somatic cell count
    C. number of aerobic bacteria in a samole
    D. percent protein
    C. number of aerobic bacteria in a sample
    (this multiple choice question has been scrambled)
  38. The normal pH of milk is...
    A. very acidic
    B. slightly acidic
    C. slightly basic
    d. none of the above
    B. slightly acidic
    (this multiple choice question has been scrambled)
  39. Milk from a cow with mastitis will have...
    A. abnormal freezing point
    B. both a and b
    C. a high somatic cell count
    d. none of the above
    B. both a and b
    (this multiple choice question has been scrambled)
  40. Frozen bull semen can be stored indefinitely if it is maintained constantly at below ___°F.
    A. -112° F
    B. 0° F
    C. 32° F
    D. -50° F
    A. -112° F
    (this multiple choice question has been scrambled)
  41. In the U.S., if cheese is made from unpasteurized milk it must be stored for ____ days before it can be sold.
    A. 30
    B. 90
    C. 10
    D. 60
    D. 60
    (this multiple choice question has been scrambled)
  42. The major protein in milk is...
    A. bovine serum albumin
    B. casein
    C. alpha-lactalbumin
    d. none of the above
    B. casein
    (this multiple choice question has been scrambled)
  43. The back of your tounge is most sensitive to...
    A. sour
    B. bitterness
    C. salty
    D. sweet
    B. bitterness
    (this multiple choice question has been scrambled)
  44. Oxidized flavor is caused by...
    A. a and b
    B. sunlight
    C. cardboard container
    D. fluorescent light
    A. a and b
    (this multiple choice question has been scrambled)
  45. The Dairy Herd Improvement Association provides...
    a. milk marketing statistics
    b. minimum price requirement for Class I milk
    c. assistance in the collective marketing of milk
    d. none of the above
    d. none of the above
  46. During the Babcock test, _______ is added to digest the nonfat milk solids and melt the fat.
    A. sulfuric acid
    B. ammonium hydroxide
    C. boiling water
    D. alcohol
    A. sulfuric acid
    (this multiple choice question has been scrambled)
  47. The ________ test measures the protein content of mlik.
    A. Mohr titration
    B. Babcock
    C. Mojjonier
    D. Kjeldahl
    D. Kjeldahl
    (this multiple choice question has been scrambled)
  48. After milking a cow, the cows teats should be dipped...
    A. after 2 minutes
    B. after 1 minute
    C. after 30 seconds
    D. immediately
    D. immediately
    (this multiple choice question has been scrambled)
  49. Most UHT pasteurized milk has a shelf life of ____ days.
    A. 10
    B. 180
    C. 120
    D. 50
    B. 180
    (this multiple choice question has been scrambled)
  50. Which of the following is not an advantage of the California mastitis test?
    A. the test in inexpensive
    B. the test is fast
    C. the test is simple
    D. the test does not produce false positive results
    D. the test does not produce false positive results
    (this multiple choice question has been scrambled)

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