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






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






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






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






5. Milk is the only source of __________ in nature.






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






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






8. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






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






10. The components of milk responsible for richness and sweetness - in this order are...






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






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






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






14. Dairy farmers can buy and sell dairy futures on what exchange?






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






16. _____ is the cause of the rancid flavor in milk.






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






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






19. Federal milk marketing orders were established in _____.






20. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






21. What is not an important reason for a five day-seven degree shelf life test?






22. 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 __________.






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






24. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






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






26. The off flavor most likely to be found in milk that has not been cooled properly is...






27. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






28. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






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






30. What vitamin was first discovered in milk fat and is important to eyesight?






31. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






33. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






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






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






37. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






38. What percent of all milk produced in the U.S. is sold to dairy processing plants?






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






40. Whole milk contains _____ percent protein.






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






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






43. _____ and _____ are the two main proteins in milk.






44. Bangs Disease is another name for _____.






45. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






46. Specific gravity of milk at 60ºF is __________.






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






48. What percent of all milk produced in the U.S. is sold to dairy processing plants?






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






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