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 enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






2. Milk provides _____and_____ in approximately the same ratio as found in bone.






3. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






4. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






5. 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?






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






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






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






9. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






10. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






11. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






12. 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.






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






14. Fluid milk contains an average of _____ percent solids.






15. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






16. Pasteurization was developed in _____ as a heat treatment to preserve food.






17. What is not a cause of coliform mastitis?






18. Milk is sold in units of _____ by the producer to the handler.






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






20. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






21. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






22. The primary factors influencing per capita cheese demand does not include?






23. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






24. What does not promote metallic/oxidized off flavor in milk?






25. The main objection of dirt and milkstone on parts is _____.






26. The U.S. Dairy Export Council (USDEC) was created by ___________.






27. 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?






28. Which of the following four primary taste sensations is correctly matched with the causal agent?






29. The form of mastitis that is hidden from sight is known as _______






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






31. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






32. Milk protein contains _____ of the essential amino acids and in appreciable amounts






33. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






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






35. _____ is the cause of the rancid flavor in milk.






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






37. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






39. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






40. The milk becomes the property of the buyer once....






41. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






42. S. M. Babcock developed the Babcock Test in _____.






43. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






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






45. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






46. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






47. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






48. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






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