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. Cow's milk contains _____ percent lactose






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






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






4. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






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






6. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






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






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






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






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






11. 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






12. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






13. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






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






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






16. For the maximum intake of calcium - one should consume_______.






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






18. Milk with low total solids will produce what off-flavor?






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






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






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






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






23. Milk is sold in units of _____ by the producer to the handler.






24. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






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






26. The components of milk responsible for richness and sweetness - in this order are...






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






28. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






29. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






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






32. Federal milk marketing orders were established in _____.






33. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






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






36. The objectives of the Babcock Institute do not include________________.






37. Under federal orders - dairy farmers receive their milk checks?






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






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






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






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






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






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






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






45. The International Dairy Federation (IDF) mission is to promote ______________.






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






47. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






48. Products eligible for the Dairy Export Incentive Program (DEIP).






49. The pasteurized Milk Ordinance regulates what?






50. ___________ is a test for rancidity?