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. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






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






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






4. Milk supplies more than 70% of which vital component of the American diet?






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






6. What causes flavors in milk such as acid - high acid - or sour milk.






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






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






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






10. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






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






12. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






13. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






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






15. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






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






17. Which of the following have dairy farmers - through their cooperatives opposed?






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






19. One objective of a federal order is to _______________






20. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






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






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






24. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






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






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






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






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






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






30. Cow's milk contains _____ percent lactose






31. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






32. 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?






33. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






34. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






35. Aflatoxins sometimes found in dairy foods are produced by what?






36. 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?






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






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






39. The major cause of mastitis infections are _____ infections






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






41. Federal milk marketing orders were established in _____.






42. What will best control contagious mastitis?






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






44. The main objection of dirt and milkstone on parts is _____.






45. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






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






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






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






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






50. Federal milk marketing orders were established in _____.