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






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






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






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






5. Federal milk marketing orders were established in _____.






6. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






7. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






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






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






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






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






13. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






14. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






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






16. What causes flavors in milk such as acid - high acid - or sour milk.






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






18. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






19. Which of the following is not a part of the establishment of a federal marketing order?






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






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






22. Cow's milk contains _____ percent lactose






23. What directly influence(s) the total supply of milk?






24. The International Dairy Federation (IDF) mission is to promote ______________.






25. Milk used for _____ is Class I Milk.






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






27. The milk fat differential used in paying for raw milk is...






28. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






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






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






32. Milk is used most often at?






33. The major cause of mastitis infections are _____ infections






34. What directly influence(s) the total supply of milk?






35. The cost of operating Federal orders is paid by ________.






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






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






38. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






39. 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?






40. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






41. The four major sensations are...?






42. 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?






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






44. To remove fat from milking equipment use...






45. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






46. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






47. A cryoscopy is an important tool that test for __________ in milk.






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






49. To remove fat from milking equipment use...






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