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






2. 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






3. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






4. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






5. A high acid flavor (sour) in milk is caused by ________.






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






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






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






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






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






11. Cow's milk contains _____ percent lactose






12. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






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






15. Cow's milk contains _____ percent lactose






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






17. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






18. The pasteurized Milk Ordinance regulates what?






19. The four major sensations are...?






20. Which of the following have dairy farmers - through their cooperatives opposed?






21. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






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






23. 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.






24. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






25. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






26. Federal Milk Marketing Orders provide or describe...






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






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






29. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






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






31. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






32. Milk found in cows with a high somatic cell count would result in a decrease in __________.






33. Adulterants of milk that are detrimental to man's health are _____.






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






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






36. 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






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






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






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






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






41. The Mid-American International Agri-Trade Council assists _______






42. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






43. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






44. Federal Milk Marketing Orders are a mechanism for...






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






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






47. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






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






49. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






50. 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?