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






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






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






4. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






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






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






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






8. Milk is used most often at?






9. The insufficient removal of milk from the milk collection system is called _____.






10. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






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






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






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






15. One gallon of milk weighs _____ pounds.






16. _____ is the process of killing all microorganisms.






17. The only mastitis pathogen using the mammary gland as its primary habitat is?






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






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






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






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






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






23. A high acid flavor (sour) in milk is caused by ________.






24. To remove fat from milking equipment use...






25. What percentage of U.S. households buy fluid milk (on an annual basis)?






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






27. Milk found in cows with a high somatic cell count would result in a decrease in __________.






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






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






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






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






32. 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 __________.






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






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






35. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






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






37. _____ is the process of killing all microorganisms.






38. The only mastitis pathogen using the mammary gland as its primary habitat is?






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






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






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






42. Milk is a good source of all water soluble vitamins except for _____.






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






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






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






46. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






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






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






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






50. 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 _______.