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. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






2. Under federal orders - dairy farmers receive their milk checks?






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






4. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






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






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






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






8. What do milk marketing cooperatives do?






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






10. 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






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






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






13. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






14. _____ is the process of killing all microorganisms.






15. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






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






18. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






19. The current supply & demand situation has which of the products from milk in short supply?






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






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






22. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






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






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






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






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






27. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






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






29. Milk provides _____and_____ in approximately the same ratio as found in bone.






30. Milk used for _____ is Class I Milk.






31. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






32. S. M. Babcock developed the Babcock Test in _____.






33. The protein in a quart of milk is approximately equivalent to that in ________.






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






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






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






37. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






38. S. M. Babcock developed the Babcock Test in _____.






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






40. Milk producers have formed _____ to gain bargaining power.






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






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






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






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






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






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






47. Under federal orders - dairy farmers receive their milk checks?






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






49. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






50. Federal milk marketing orders were established in _____.