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






2. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






3. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






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






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






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






7. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






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






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






10. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






11. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






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. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






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






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






16. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






17. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






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






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






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






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






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






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






24. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






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






27. Milk is a good source of all water soluble vitamins except for _____.






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






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






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






31. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






32. A high acid flavor (sour) in milk is caused by ________.






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






34. Each Federal Milk Marketing order is administered by a representative of the...






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






36. One gallon of milk weighs _____ pounds.






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






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






39. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






40. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






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






42. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






44. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






45. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






46. The two main proteins in milk are ____ and ____.






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






48. For the maximum intake of calcium - one should consume_______.






49. __________ is usually the most abundant of the major solid components of milk.






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