Test your basic knowledge |

Dairy Foods Industry

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. The major cause of mastitis infections are _____ infections






2. Water added to milk is detected by checking the _____.






3. The most common off-flavor in milk is __________






4. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






5. Dairy farmers can buy and sell dairy futures on what exchange?






6. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






7. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






8. The two most important etlologic agents of mastitis are __________.






9. The only mastitis pathogen using the mammary gland as its primary habitat is?






10. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






11. What is the most popular size container used for fluid milk?






12. Milk is a good supplier of minerals except for _____.






13. Grade A milk priced under Federal Orders is classified according to...






14. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






15. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






16. 1. Operating cost of Federal orders are paid by ______.






17. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






18. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






19. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






20. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






21. _____ and _____ are the two main proteins in milk.






22. What vitamin was first discovered in milk fat and is important to eyesight?






23. _______ indicates the percentage of milk used in each class.






24. What is not an important reason for a five day-seven degree shelf life test?






25. The largest percentage of the U.S. milk supply is utilized in the production of ______.






26. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






27. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






28. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






29. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






30. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






31. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






32. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






33. What is the most popular type container used for fluid milk?






34. Products eligible for the Dairy Export Incentive Program (DEIP).






35. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






36. _____ is the process of killing all microorganisms.






37. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






38. Grade A milk priced under Federal Orders is classified according to...






39. The protein in a quart of milk is approximately equivalent to that in ________.






40. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






41. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






42. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






43. The only persons regulated by federal orders are _____.






44. The milk In what class receives the highest price in the market?






45. Milk with low total solids will produce what off-flavor?






46. In Federal order markets - milk sold for consumption in fluid form is in __________.






47. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






48. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






49. Milk supplies more than 70% of which vital component of the American diet?






50. __________ is usually the most abundant of the major solid components of milk.