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






2. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






3. 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.






4. The pasteurized Milk Ordinance regulates what?






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






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






7. 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






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






9. What is not a cause of coliform mastitis?






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






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






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






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






14. 1. Operating cost of Federal orders are paid by ______.






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






16. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






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






18. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






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






20. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






21. _____ is the process of killing all microorganisms.






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






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






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






25. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






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






28. Quality of grade A milk is...






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






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






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






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






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






34. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






35. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






37. ___________ is a test for rancidity?






38. The form of mastitis that is hidden from sight is known as _______






39. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






40. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






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






43. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






44. Flavors of milk may be caused in general by _______________.






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






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






47. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






48. The Dairy Herd Improvement Association is a cooperative which provides_______.






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






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