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






2. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






4. The major cause of mastitis infections are _____ infections






5. Water added to milk is detected by checking the _____.






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






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






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






9. The off flavor most likely to be found in milk that has not been cooled properly is...






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






11. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






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






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






14. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






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






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






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






18. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






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






20. _______ indicates the percentage of milk used in each class.






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






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






23. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






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






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






26. The off flavor most likely to be found in milk that has not been cooled properly is...






27. _____ and _____ are the two main proteins in milk.






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






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






30. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






31. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






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






33. 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.






34. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






35. Federal Milk Marketing Orders are a mechanism for...






36. Which of the following is not a part of the establishment of a federal marketing order?






37. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






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






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






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






41. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






42. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






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






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






45. _____ and _____ are the two main proteins in milk.






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






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






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






49. Grade A milk priced under Federal Orders is classified according to...






50. The largest percentage of the U.S. milk supply is utilized in the production of ______.