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






2. 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.






3. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






4. 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?






5. 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.






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






7. The major cause of mastitis infections are _____ infections






8. What is not an objective of milk evaluation?






9. Milk is a good supplier of minerals except for _____.






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






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






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






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






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






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






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






17. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






18. Grade A milk priced under Federal Orders is classified according to...






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






20. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






21. What percentage of U.S. households buy fluid milk (on an annual basis)?






22. 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.






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






24. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






25. What do milk marketing cooperatives do?






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






27. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






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






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






30. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






31. The largest percentage of the U.S. milk supply is utilized in the production of ______.






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






33. Rules developed by the _____ are designed to protect the health and welfare of consumers.






34. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






35. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






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






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






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






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






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






41. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






42. Products eligible for the Dairy Export Incentive Program (DEIP).






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






44. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






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






46. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






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






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






49. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






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