Question 1
According to HACCP, what is a receiving station?
A. Where supplies are received
B. Where trucks receive milk
C. Anywhere raw milk is received, handled, stored, etc
D. Where cows enter to be milked
View Answer
Answer: Option C
Explanation:
HACCP gives a proper definition for receiving station. Receiving station is a place where raw milk is received, handled, stored, etc.
Question 2
Adolescents have a recommendation of _________ milligrams of calcium per day.
A. 1000
B. 1200
C. 1300
D. 1500
View Answer
Answer: Option C
Explanation:
Calcium is very important for infants for their bone health. It has been recommended that adolescents have least 1300 milligrams of calcium per day.
Question 3
An example of an extra hard cheese is?
A. Parmesan
B. Muenster
C. Ricotta
D. Brie
View Answer
Answer: Option A
Explanation:
Extra-Hard is a term used to describe a group of various cheeses that are hard and brittle.These cheeses get so hard because they are low-fat and low-moisture. In addition to grating well, they are usually aged up to 3 years to develop a sharp flavour. Parmesan is an example of extra hard cheese.
Question 4
Butter production now accounts for _______% of the total milk supply.
A. 8
B. 15
C. 18
D. 25
View Answer
Answer: Option C
Explanation:
Butter is a very popular dairy product. Its production is now 18% of the total milk supply.
Question 5
By FDA definition of an imitation product, which of the following is NOT true?
A. Taste like the real product it represents
B. Has the same nutritional value as the real product it represents
C. Looks like the real product it represents
D. Imitation products aren’t regulated by the FDA
View Answer
Answer: Option B
Explanation:
A food that is a substitute for and resembles another food shall not be deemed to be an imitation provided it meets each of the following requirements: (i) It is not nutritionally inferior to the food for which it substitutes and which it resembles.
Question 6
California is the leading state in the production of ice cream, which state was second?
A. Texas
B. Indiana
C. Minnesota
D. Colorado
View Answer
Answer: Option B
Explanation:
Milk production is high in several states. However, the highest among the all is California. The second highest production is in Indiana.
Question 7
Cream cheese is different from cottage cheese because?
A. Cream cheese is an acid curd and cottage cheese is not
B. Cream cheese is made from cows’ milk and cottage cheese is not
C. Cream cheese requires a started culture of bacteria and cottage cheese does not
D. All rest options are true for both Cream cheese and cottage cheese
View Answer
Answer: Option C
Explanation:
Cream cheese, soft, smooth, unripened cheese made either with cream or with a mixture of milk and cream. Cream cheese is similar to cottage cheese but is higher in fat content, cottage cheese being made from skim or nonfat milk. Also Cream cheese requires a started culture of bacteria and cottage cheese does not.
Question 8
Fluid milk accounts for ______% of the U.S. milk supply.
A. 15
B. 20
C. 22
D. 25
View Answer
Answer: Option A
Explanation:
Fluid milk dominates the dairy market. It accounts for 15% of Total dairy supply.
Question 9
Gouda can be described by all of the following except?
A. Semi-hard
B. Yellow colored
C. Rind coating
D. Tart flavor
View Answer
Answer: Option D
Explanation:
Gouda is a Dutch yellow cheese made from cow’s milk. It is a semi-hard cheese with rind coating.
Question 10
How many cc’s of milk is required for the CMT?
A. 6 cc
B. 4 cc
C. 2 cc
D. 1⁄2 cc
View Answer
Answer: Option C
Explanation:
The California mastitis test (CMT) is a simple cow-side indicator of the somatic cell count of milk. It requires about 2cc of milk.
Question 11
How often will HACCP inspect each Dairy Farm?
A. A minimum of every 6 months
B. A minimum of once each year
C. A minimum of once each month
D. A minimum of every 2 years
View Answer
Answer: Option A
Explanation:
The implementation of the Hazard Analysis and Critical Control Point (HACCP) rule and FSIS’ laboratory testing programs are two areas that help ensure the safety of the meat, poultry, and egg products supply. The inspection is done every six months.
Question 12
Ice cream, including both hard and soft serves, represents _______% of the entire frozen dairy product market.
A. 20-22
B. 25-26
C. 28-30
D. 30-32
View Answer
Answer: Option B
Explanation:
Ice cream can be categories into hard serve and soft serve. Both these categories together contribute about 25-26% of entire frozen dairy.
Question 13
Humans may contract ______________ from using raw cows’ or goats’ milk, should the animals have brucellosis.
A. Undulant fever
B. Mumps
C. Whooping cough
D. Night blindness
View Answer
Answer: Option A
Explanation:
Undulant fever: An infectious disease due to the bacteria Brucella that characteristically causes rising and falling fevers, sweats, malaise, weakness, anorexia, headache, myalgia (muscle pain) and back pain. In the US, infection occurs more frequently by ingesting contaminated milk and dairy products.
Question 14
If the CMT has a somatic cell count of 1,200,000 to 5,000,000 what is the interpretation?
A. Serious mastitis
B. Subclinical mastitis
C. Negative (healthy)
D. None of the mentioned
View Answer
Answer: Option A
Explanation:
1,200,000 – 5,000,000 count of CMT interprets Serious Mastitis Infection. Such cow milk is not preferred.
Question 15
If vitamin A is added to milk, it must be at a level of no less than ______ international units (I.U.) per quart.
A. 400
B. 1000
C. 1500
D. 2000
View Answer
Answer: Option D
Explanation:
Vitamin is often added to the milk. In the case of this addition, Vitamin A level shouldn’t be less than 2000 I.U. per quarts.
Question 16
In what year were Federal milk-marketing orders reformed?
A. 1995
B. 2000
C. 2002
D. 2004
View Answer
Answer: Option B
Explanation:
Federal milk market orders were reformed. The reformation took palace in 2000.
Question 17
Light whipping cream has a minimum of _____% milk fat.
A. 18
B. 30
C. 35
D. 40
View Answer
Answer: Option B
Explanation:
Heavy Whipping Cream has a fat content of 36% or greater. Light Cream generally sits on 30%.
Question 18
Low levels of the enzyme lactase may lead to lactose intolerance. Symptoms of lactose intolerance include ALL of the following EXCEPT?
A. Headaches
B. Nausea
C. Diarrhea
D. Abdominal cramps
View Answer
Answer: Option A
Explanation:
The symptoms of lactose intolerance typically occur between 30 minutes and two hours after eating or drinking a milk or dairy product, and may include: abdominal cramps, Bloating, gas, diarrhea and nausea.
Question 19
Milk protein allergies are a form of milk intolerance. This generally occurs only in infants and is usually outgrown by?
A. 6 month of age
B. 12 months of age
C. 18 months of age
D. 24 months of age
View Answer
Answer: Option D
Explanation:
Fortunately, most babies outgrow milk allergies by their second year.
Question 20
Milk sold through commercial outlets is certified to be from herds free of?
A. B.S.T.
B. Displaced Abomasums
C. Broken Udder Suspensory Ligaments
D. Tuberculosis
View Answer
Answer: Option D
Explanation:
Commercial outlet makes sure that the milk sold by them are from the herds free of tuberculosis. Hence consumer health is not suffered.
Question 21
Milk is produced from female’s mammary glands. These mammary glands are examples of ________
A. Adrenal gland
B. Excretory gland
C. Absorbatory gland
D. Exocrine gland
View Answer
Answer: Option D
Explanation:
A mammary gland is an exocrine gland in mammals that produce milk to feed young offspring. Mammal’s lactation, the production of enough milk for nursing, occurs only in phenotypic females who have gestated in recent months or years.
Question 22
Milk must be held at 191 degrees F for ___________________ to be considered pasteurized.
A. 30 minutes
B. 1 second
C. 2 seconds
D. 5 minutes
View Answer
Answer: Option B
Explanation:
Pasteurization is the heat treatment in order to kill pathogenic microorganisms from milk. The milk should be held at 191 F for 1 sec.
Question 23
Monterey Jack cheese has a maximum moisture content of ___________%
A. 24
B. 36
C. 44
D. 60
View Answer
Answer: Option C
Explanation:
Monterey Jack is a semi-soft to semi-firm cheese due to its intermediate moisture content and its colour can be described as creamy to buttery white. It has an MC of 44%.
Question 24
Nearly ________% of the U.S. milk supply is used in the production of cheese.
A. 15
B. 30
C. 35
D. 40
View Answer
Answer: Option D
Explanation:
Cheese is a product made of milk. Cheese requires 40% of the milk supply.
Question 25
Osteoporosis may be reduced by consuming adequate quantities of milk and/or milk products. Osteoporosis is the?
A. Inflammation of the skin cells causing hair loss and scaling of the skin
B. Condition of deterioration of the soft tissue in the retina, leading to blurry vision and poor eye sight
C. Loss of bone mass due to a decrease in the bone matrix and minerals
D. Development of a hard calloused layer of skin upon the sole of the foot
View Answer
Answer: Option C
Explanation:
Osteoporosis is a bone disease that occurs when the body loses too much bone, makes too little bone, or both. It may be reduced by the consumption of milk and milk products.
Question 26
It takes approximately ____ pounds of skim milk to make a pound of dry curd cottage cheese.
A. 4.3
B. 7.3
C. 7.8
D. 8.6
View Answer
Answer: Option B
Explanation:
Skim milk is required to make dry curd cottage cheese. Around 7.3 pounds of skim milk is required to make 1 pound of this cheese.
Question 27
It takes approximately _____ pounds of skim milk to make one pound of non-fat dry-milk.
A. 10
B. 11
C. 12
D. 20
View Answer
Answer: Option B
Explanation:
Skim milk is used in the preparation of non fat dry milk. The preparation of 1 pound of non fat dry milk consumes about 11 pounds of skim milk.
Question 28
Properly processed UHT milk may be stored at room temperature for?
A. 24-28 hours
B. 10-15 days
C. Several weeks
D. 6 months
View Answer
Answer: Option C
Explanation:
An alternative process is HTST pasteurization (high temperature/short time), in which the milk is heated to72 °C (162 °F) for at least 15 seconds. UHT milk packaged in a sterile container, if not opened, has a typical unrefrigerated shelf life of six to nine months.
Question 29
Some dairy food products have a “REAL” seal on the package. This seal cannot be placed on a package that does NOT adhere to the following standards.
A. Produced from U.S. milk
B. Meets federal and state standards
C. Imitation or substitute foods
D. Produced from NON-organic sources
View Answer
Answer: Option D
Explanation:
Products bearing the REAL® Seal are certified as having been made in this country with milk from cows on U.S. dairy farms and without imported, imitation, or substitute ingredients. The REAL® Seal means not only that a product is made with real dairy foods, but that it is made in the USA.
Question 30
Some soft serve frozen dairy products have replaced milk fat with?
A. Peanut butter
B. Honey
C. Fruits
D. Vegetable oil
View Answer
Answer: Option D
Explanation:
Frozen desserts have vegetable oil in it. These frozen yogurts are also a replacement to traditional ice cream. They replace milk fat with vegetable oil.
Question 31
The advantage of making processed cheese is?
A. Better taste
B. Marketing
C. Extended shelf-life
D. Non uniformity
View Answer
Answer: Option C
Explanation:
Processed cheese has several technical advantages over natural cheese, including a far longer shelf-life, resistance to separating when cooked (melt ability), and a uniform look and physical behavior. Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes.
Question 32
The California Mastitis Test (CMT) asks that you used only ___________ milk.
A. Colostrum
B. Milk after dry-off
C. The first stream during milking
D. The 2nd stream during milking
View Answer
Answer: Option D
Explanation:
The California mastitis test (CMT) is a simple cow-side indicator of the somatic cell count of milk. It operates by disrupting the cell membrane of any cells present in the milk sample, allowing the DNA in those cells to react with the test reagent, forming a gel. It uses 2nd stream during milking.
Question 33
The CMT should be read within _____________
A. 10 sec
B. 20 sec
C. 30 sec
D. 40 sec
View Answer
Answer: Option B
Explanation:
The CMT test should be analyzed within 20 sec. Otherwise the test value change.
Question 34
The current U.S. per capita consumption of milk is approximately _____ gallons per year.
A. 15
B. 20
C. 25
D. 28
View Answer
Answer: Option B
Explanation:
Whole Milk Consumption Falling, Low-Fat Milk Consumption Steady. US per capita consumption of milk is 20 gallons per year.
Question 35
The largest increase per capita in all dairy products in 2009 was?
A. Cheese
B. Yogurt
C. Low-fat milk
D. Ice cream
View Answer
Answer: Option B
Explanation:
Yogurt showed a tremendous increase per capita in all dairy products in 2009. It also has a high consumption rate.
Question 36
The largest production of Italian cheese went to the production of _____________ cheese.
A. Cheddar
B. Brie
C. Mozzarella
D. Provolone
View Answer
Answer: Option C
Explanation:
Mozzarella is a traditionally southern Italian dairy product made from Italian buffalo’s milk. It has the largest production among Italian cheese.
Question 37
The leading state in 2009 in pounds of milk per dairy cow was?
A. New Mexico
B. California
C. Arizona
D. Wisconsin
View Answer
Answer: Option A
Explanation:
New Mexico was reported to be the state with leading pounds of milk per dairy cow. This was reported for the year 2009.
Question 38
The leading state in total milk production is?
A. Wisconsin
B. Minnesota
C. California
D. New York
View Answer
Answer: Option C
Explanation:
Milk production is high in several states. However, the highest among the all is California.
Question 39
The maximum moisture content of Cheddar cheese is?
A. 12%
B. 23%
C. 30%
D. 39%
View Answer
Answer: Option D
Explanation:
Cheddar cheese is a special variety of cheese. Moisture content of cheese can be a maximum of 39%.
Question 40
The national average milk production per cow in the U.S. is approximately _________ pounds per year.
A. 18400
B. 19500
C. 20500
D. 22600
View Answer
Answer: Option C
Explanation:
NASS generates the report for national average milk production per cow in the US every year. It is approximately 20,500 pounds per year.
Question 41
The pound per capita of reduced and low-fat milk was _______ pounds/year.
A. 32
B. 45
C. 50
D. 85
View Answer
Answer: Option D
Explanation:
Nowadays due to health concerns many people consider taking reduced or low fat milk. The pound per capita of this category of milk is about 85 pounds/year.
Question 42
The secretary tissue within the mammary gland is a grapelike structure called?
A. Alveoli
B. Clitoris
C. Glanus cistern
D. Annular ring
View Answer
Answer: Option A
Explanation:
A mammary alveolus is a small cavity or sac found in the mammary gland. Mammary alveoli are the site of milk production and storage in the mammary gland.
Question 43
The top five state in the production of cheese accounted for almost _______% of all U.S. cheese production.
A. 29
B. 42
C. 51
D. 69
View Answer
Answer: Option D
Explanation:
Cheese has high consumption in the US market. Top 5 cheese producing states account for almost 69% of total cheese production.
Question 44
The whey proteins in milk constitute about _____% of the protein found in milk.
A. 10
B. 15
C. 18
D. 20
View Answer
Answer: Option C
Explanation:
Whey proteins are present in milk as a form of protein. They constitute about 18% of milk protein.
Question 45
To add the mold to the blue cheese it is mainly?
A. Injected into the cheese
B. Grown on the cheese
C. Mixed in the whey mixture
D. None of the mentioned
View Answer
Answer: Option A
Explanation:
Blue or bleu cheese has the mold Penicillium added to it so that the final product is spotted or veined throughout with blue, blue-gray, or blue-green mold. Some blue cheeses are injected with spores before the curds form.
Question 46
To make Mozzarella cheese the pasteurized milk is curded at ____________degrees F.
A. 45
B. 88
C. 145
D. 190
View Answer
Answer: Option B
Explanation:
Mozzarella is a traditional southern Italian dairy product made from Italian buffalo’s milk. Milk is curdled at 88 degrees F.
Question 47
Today, an average dairy cow produces approximately ____ quarts of milk per cow annually.
A. 5500
B. 6500
C. 6800
D. 8800
View Answer
Answer: Option D
Explanation:
The average cow in the U.S. produces about 21,000 lbs. of milk per year, that’s nearly 8800 quarts a year! On a daily basis, most cows average about 70 lbs. of milk per day or about 8 gallons per day. 8 gallons is about 128 glasses of milk per day.
Question 48
Today, milk that has been ultra pasteurized must have been heated at or above ______degrees F for at last ________ seconds.
A. 191, 2
B. 212, 3
C. 260, 2
D. 280, 2
View Answer
Answer: Option D
Explanation:
Ultra Pasteurization (UP), or Ultra High Temperature (UHT) pasteurization, is the process of heating milk to approximately 280 °F for just 2 seconds and then chilling it back down rapidly. The result is milk that’s 99.9% free from bacteria.
Question 49
Two states dominate the total U.S. cheese production. These two states are?
A. Texas and California
B. Texas and Florida
C. New York and Wisconsin
D. Wisconsin and California
View Answer
Answer: Option D
Explanation:
Wisconsin and California have the highest cheese production among all USA states. Cheese a very popular dairy product.
Question 50
What does HACCP stand for?
A. High Altitude Computer Control Protocol
B. High Aptitude Critical Consideration and Punctuality
C. Help Animals in Confined Conditions and Preserves
D. Hazard Analysis and Critical Control Points
View Answer
Answer: Option D
Explanation:
Hazard analysis and critical control points ( HACCP ) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes.
Question 51
What is the average fat content of Brie?
A. 15%
B. 30%
C. 45%
D. 65%
View Answer
Answer: Option C
Explanation:
Brie is labeled as 45 percent fat, fat comprises only 30 percent of the entire cheese. In general, Brie is a healthy food choice that is lower in fat than most cheeses and is also naturally low in carbohydrates.
Question 52
What is the healthiest range for somatic cell counts?
A. 400,000-1,200,000
B. 200,000-400,000
C. 0-200,000
D. 5,000,000+
View Answer
Answer: Option C
Explanation:
A somatic cell count (SCC) is a cell count of somatic cells in a fluid specimen, usually milk. General agreement rests on a reference range less than 200,000 cells/mL for uninfected cows.
Question 53
Which fluid milk product accounted for the largest use of fluid milk production sales?
A. Flavored milk
B. Reduced/low-fat milk
C. Non-fat milk
D. Whole milk
View Answer
Answer: Option B
Explanation:
Fluid milk accounts for several products. Reduced/Low fat milk is accounted for the largest use of fluid milk production sales.
Question 54
Which month during the year is the highest production month for ice cream?
A. March
B. September
C. June
D. August
View Answer
Answer: Option C
Explanation:
Ice cream is consumed in all the season. It is a popular product in summer. The highest ice cream product is in the month of June.
Question 55
Which of the following states listed is NOT in the top five for production of cheese?
A. Idaho
B. Wisconsin
C. Minnesota
D. New York
View Answer
Answer: Option D
Explanation:
Top Five states for cheese production are Idaho, Wisconsin, Minnesota, California and Indiana.
Question 56
Which one of the following “selected dairy products” has the greatest production in the U.S.?
A. Non-fat dry milk
B. Butter
C. Yogurt
D. Evaporated milk
View Answer
Answer: Option C
Explanation:
Among the options the largest production is reported to be of Yogurt. It is also consumed as a frozen dessert.