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. To remove fat from milking equipment use...






2. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






3. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






4. Bangs Disease is another name for _____.






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






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






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






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






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






10. The __________ test is used to detect if milk has been pasteurized properly.






11. Net profit after taxes divided by annual net sales is called ___________.






12. 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?






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






14. Which group of flavors cannot be detected by odor?






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






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






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






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






19. Which of the following is considered a controversial pricing arrangement?






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






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






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






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






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






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






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






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






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






29. Cow's milk contains _____ percent lactose






30. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






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






32. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






33. The process of concentrating milk currently being used on the farm is called _________






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






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






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






37. _____ is the process of killing all microorganisms.






38. 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.






39. Which of the following is untrue concerning the federal milk marketing orders?






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






41. A milk gland that is destroyed because of mastitis is called _____.






42. 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 _______.






43. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






44. Milk covered by Federal milk marketing orders is __________.






45. The insufficient removal of milk from the milk collection system is called _____.






46. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






47. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






48. The Dairy Herd Improvement Association is a cooperative which provides_______.






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






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