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. 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.






2. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






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. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






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






6. The four major sensations are...?






7. About _______ of the calcium available in the food supply is provided by milk.






8. _____ is the process of killing all microorganisms.






9. One gallon of milk weighs _____ pounds.






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






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






12. Milk meeting the highest sanitary requirements is known as Grade _____.






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






14. 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?






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






16. What do milk marketing cooperatives do?






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






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






19. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






20. One gallon of milk weighs _____ pounds.






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






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






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






24. In Federal order markets - milk sold for consumption in fluid form is in __________.






25. Milk contains all the known vitamins and is an especially good source of ___






26. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






27. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






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






29. Which is a true statement concerning federal milk marketing orders?






30. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






32. The major cause of the salty flavor in milk is ___________.






33. Bacteria that survive specific heat treatment are said to be _____.






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






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






36. 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






37. 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






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






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






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






41. 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?






42. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






43. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






44. _____ is the process of killing all microorganisms.






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






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






47. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






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






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






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