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. _____ is the process of killing all microorganisms.






2. The pasteurized Milk Ordinance regulates what?






3. Flavors of milk may be caused in general by _______________.






4. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






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






6. The components of milk responsible for richness and sweetness - in this order are...






7. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






8. Badly dented or damaged milker unit parts are caused by?






9. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






10. Bacteria that survive specific heat treatment are said to be _____.






11. A large portion of the population is sensitive to the antibiotic _____.






12. Which is a true statement concerning federal milk marketing orders?






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






14. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






15. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






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






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






18. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






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






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






21. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






23. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






24. The two most important diseases of cattle transmissible to man through milk are _______.






25. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






26. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






27. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






28. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






29. The four major sensations are...?






30. Milk is a good source of all water soluble vitamins except for _____.






31. Aflatoxins sometimes found in dairy foods are produced by what?






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






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






34. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






35. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






36. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






37. Lactose is the principal ________ in milk.






38. Class II manufactured dairy products are used in soft manufactured products such as?






39. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






40. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






41. The milk fat differential used in paying for raw milk is...






42. The off flavor most likely to be found in milk that has not been cooled properly is...






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






44. Continued low calcium intake may result in ______ in adults.






45. Specific gravity of milk at 60ºF is __________.






46. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






48. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






49. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






50. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.