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. Federal milk marketing orders were established in _____.






2. Fluid milk contains an average of _____ percent solids.






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






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






5. A cryoscopy is an important tool that test for __________ in milk.






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






8. The four major sensations are...?






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






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






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






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






13. 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






14. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






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






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






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






18. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






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






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






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






22. About _______ of the calcium available in the food supply is provided by milk.






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






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






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






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






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






28. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






29. What does not promote metallic/oxidized off flavor in milk?






30. The __________ test is used to detect if milk has been pasteurized properly.






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






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






33. Which is a true statement concerning federal milk marketing orders?






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






35. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






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






37. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






38. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






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






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






41. _____ is the process of killing all microorganisms.






42. Adulterants of milk that are detrimental to man's health are _____.






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






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






45. Badly dented or damaged milker unit parts are caused by?






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






47. The most common off-flavor in milk is __________






48. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






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






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