Author: hobotastic

ID: 149159
Filename: Dairy Foods: Multiple Choice
Updated: 2012-04-21 19:49:56
Tags: FFA Dairy Foods 2006
Folders:
Description: FFA Dairy Foods 2006 Multiple Choice Test
Show Answers:
_______ cheese has the highest per capita consumption.
A. Monterey Jack
B. Cheddar
C. Feta
D. Colby
B. Cheddar
1.
The demand function is the relationship between price and __________.
A. net profit
B. quantity purchased
C. gross income
D. quantity sold
B. quantity purchased
2.
The major component in milk is _______.
A. protein
B. lactose
C. water
D. fat
C. water
3.
A Federal Milk Marketing Order is a regulation issued by the...
A. Senate
B. House of Representative
C. Secretary of Agriculture
d. none of the above
C. Secretary of Agriculture
4.
One serving of Cheddar cheese (28g) provides ___% of the RDA of calcium.
A. 75
B. 10
C. 50
5.
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D. 20
D. 20
In a competitive market the equilibrium price is the only __________ price.
A. unsustainable
B. stable
C. possible
D. unstable
B. stable
6.
Which of the following is a Class II product?
A. fluid milk
B. frozen desert
C. butter
D. cheese
B. frozen desert
7.
________ 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
8.
The code of federal regulations stipulates that whole milk must contain ____% fat
and 8.25% solids non-fat.
A. 3.25
B. 3.00
C. 3.75
D. 3.50
A. 3.25
9.
_____ lbs of whole milk are required to make 1 lb of cheese.
A. 16
B. 10
C. 15
D. 17
B. 10
10.
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
11.
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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 checked
for...
A. antibiotics
B. fat
C. BST
D. lactose
A. antibiotics
12.
The primary spoilage organisms in pasteurized milk are...
A. thermophilic
B. mesophilic
C. psychotrophic
d. none of the above
C. psychotropic
13.
Federal Orders can have producer price adjustments for...
A. somatic cell count
B. total plate count
C. coliform count
d. none of the above
A. somatic cell count
14.
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
15.
In the last 20 years the number of Federal Milk Marketing Orders has...
A. decreased significantly
B. increased slightly
C. stayed the same
d. none of the above
A. decreased significantly
16.
The addition of water to milk can be detected by...
A. measuring freezing point
B. measuring somatic cell count
C. measuring protein content
d. none of the above
A. measuring freezing point
17.
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Each month, regulated handlers file a report of milk receipts and utilization
with the order market administrator. This information is used to determine...
A. minimum price paid to producers
B. maximum price paid to processors
C. minimum price paid to processors
d. none of the above
A. minimum price paid to producers
18.
A food must contain less than ___ grams of fat per serving to be considered a
low fat food.
A. 3
B. 8
C. 6
D. 7
A. 3
19.
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
20.
Which of the following dairy products has the least calcium?
A. colby cheese
B. cottage cheese
C. mozzarella cheese
D. cheddar cheese
B. cottage cheese
21.
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
22.
In the component pricing system producer prices are based on...
A. value of butterfat, protein, and other solids
B. uniform skim milk price and uniform butter price
C. total solids content
d. none of the above
A. 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. mold
B. lactic acid bacteria
C. psychotrophic bacteria
d. none of the above
B. lactic acid bacteria
_______ is a protein in milk that contains all the essential amino acids.
A. a and b
B. casein
C. gluten
D. whey protein
A. a and b
25.
Mosty healthy open cows will start a new reproductive cycle every ______
days.
A. 30-34
B. 47-50
C. 21-28
D. 5-7
C. 21-28
26.
The formation of free fatty acids causes a ______ flavor in blue cheese.
A. 30-34
B. bitter
C. rancid
D. salty
C. rancid
27.
A leading cause of high bacteria counts in raw milk is...
A. younger cows
B. BST
C. older cows
D. poor sanitation
D. poor sanitation
28.
_______ is a defect in milk that is described as tasting papery.
A. oxidized
B. bitter
C. flat
D. salty
A. oxidized
29.
_________ is the general name for a class of bacteria that causes mastitis in
dairy cattle.
A. staphylococcus
30.
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B. lactobacilus
C. Ecoli
D. lactococcus
A. staphylococcus
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
31.
The presence of coliform bacteria in a pasteurized milk sample is an
indication of...
A. poor sanitation
B. high quality milk
C. improper storage
d. none of the above
A. poor sanitation
32.
Generally, which breed produces the largest volume of milk?
A. Jersey
B. Holstein
C. Brown Swiss
D. Aryshire
B. Holstein
33.
A high temperature short time pasteurizer needs to have...
A. a and b
B. approved timing pump
C. continuously adjustable temperature setting
D. automatic flow diversion valve
A. a and b
34.
Most pasteurized milk has a shelf life of ____ days.
A. 5
B. 10
C. 50
D. 20
D. 20
35.
When milk is high temperature short time (HTST) pasteurized, each
particle of milk has to be heated to...
A. 161F for 20 seconds
36.
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B. 161C for 15 seconds
C. 161F for 15 seconds
d. none of the above
C. 161F for 15 seconds
The standard plate count of milk reports the...
A. percent protein
B. number of aerobic bacteria in a samole
C. somatic cell count
D. number of anaerobic bacteria in a sample
B. number of aerobic bacteria in a sample
37.
The normal pH of milk is...
A. slightly basic
B. slightly acidic
C. very acidic
d. none of the above
B. slightly acidic
38.
Milk from a cow with mastitis will have...
A. abnormal freezing point
B. a high somatic cell count
C. both a and b
d. none of the above
C. both a and b
39.
Frozen bull semen can be stored indefinitely if it is maintained
constantly at below ___F.
A. -112 F
B. 32 F
C. -50 F
D. 0 F
A. -112 F
40.
In the U.S., if cheese is made from unpasteurized milk it must be stored
for ____ days before it can be sold.
A. 60
B. 90
C. 30
D. 10
A. 60
41.
The major protein in milk is...
A. casein
B. bovine serum albumin
42.
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C. alpha-lactalbumin
d. none of the above
A. casein
The back of your tounge is most sensitive to...
A. salty
B. sweet
C. bitterness
D. sour
C. bitterness
43.
Oxidized flavor is caused by...
A. a and b
B. sunlight
C. cardboard container
D. fluorescent light
A. a and b
44.
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
45.
During the Babcock test, _______ is added to digest the nonfat milk
solids and melt the fat.
A. ammonium hydroxide
B. boiling water
C. sulfuric acid
D. alcohol
C. sulfuric acid
46.
The ________ test measures the protein content of mlik.
A. Babcock
B. Kjeldahl
C. Mojjonier
D. Mohr titration
B. Kjeldahl
47.
After milking a cow, the cows teats should be dipped...
A. after 1 minute
B. after 30 seconds
C. after 2 minutes
D. immediately
48.
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D. immediately
Most UHT pasteurized milk has a shelf life of ____ days.
A. 180
B. 10
C. 120
D. 50
A. 180
49.
Which of the following is not an advantage of the California
mastitis test?
A. the test does not produce false positive results
B. the test is simple
C. the test in inexpensive
D. the test is fast
A. the test does not produce false positive results
50.
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