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. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






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






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






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






5. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






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






7. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






8. The objectives of the Babcock Institute do not include________________.






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






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






11. The California mastitis test is done to...






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






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






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






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. What is not an objective of milk evaluation?






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






18. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






19. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






20. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






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






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






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






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






25. The pasteurized Milk Ordinance regulates what?






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






27. 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.






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






29. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






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






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






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






33. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






34. One gallon of milk weighs _____ pounds.






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






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






37. Bangs Disease is another name for _____.






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






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






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






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






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






43. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






44. 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 _______.






45. The establishment of a Federal milk marketing order is generally initiated by ________.






46. Milk is the only source of __________ in nature.






47. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






48. 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?






49. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






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