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 most common off-flavor in milk is __________






2. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






3. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






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






6. 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






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






8. The Babcock test is a rapid - simple and accurate test for...






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






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






11. Federal Milk Marketing Orders provide or describe...






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






13. What is the most popular size container used for fluid milk?






14. Bangs Disease is another name for _____.






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






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






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






18. 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 ____________.






19. Pasteurization was developed in _____ as a heat treatment to preserve food.






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






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






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






25. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






26. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






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






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






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






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






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






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






33. 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 ____________.






34. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






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






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






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






39. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






40. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






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






42. 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 ________.






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






44. The U.S. Dairy Export Council (USDEC) was created by ___________.






45. 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.






46. 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?






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






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






49. A system of fairly distributing payment among producers in a Federal Milk Market is called...






50. The two most important etlologic agents of mastitis are __________.