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






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






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






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






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






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






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






8. Federal milk marketing orders were established in _____.






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






10. The most prevalent off flavor of fluid milk is ______.






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






12. 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?






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






14. 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.






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






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






17. Milk supplies more than 70% of which vital component of the American diet?






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






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






20. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






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






22. 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






23. Bangs Disease is another name for _____.






24. 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?






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






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






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






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






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






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






31. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






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






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






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






36. The pasteurized Milk Ordinance regulates what?






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






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






39. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






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






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






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






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






44. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






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






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






47. _____ is the process of killing all microorganisms.






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






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






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