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






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






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






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






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






6. In the care and management of dairy cows - milking takes _____ percent of the labor.






7. The milk becomes the property of the buyer once....






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






9. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






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






11. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






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






13. 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 ________.






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






15. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






16. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






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






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






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






20. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






21. A large portion of the population is sensitive to the antibiotic _____.






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






23. 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 __________.






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






25. Milk protein contains _____ of the essential amino acids and in appreciable amounts






26. The cost of operating Federal orders is paid by ________.






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






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






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






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






31. 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?






32. Lactose is the principal ________ in milk.






33. 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.






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






35. Which one of the following is not a cause of mastitis?






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






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






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






39. Which of the following is considered a controversial pricing arrangement?






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






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






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






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






44. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






45. What is not a cause of coliform mastitis?






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






47. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






48. 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






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






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