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 popular screening test for bulk blended milk that detects abnormal milk is the _____.






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






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






5. 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






6. Which of the following four primary taste sensations is correctly matched with the causal agent?






7. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






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






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






10. __________ is usually the most abundant of the major solid components of milk.






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






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






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






14. One gallon of milk weighs _____ pounds.






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






16. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






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






18. The cost of operating Federal orders is paid by ________.






19. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






21. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






22. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






23. 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.






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






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






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






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






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






29. Quality of grade A milk is...






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






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






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






33. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






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






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






36. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






37. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






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






40. Which of the following is considered a controversial pricing arrangement?






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






42. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






43. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






44. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






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






46. 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.






47. What is not an objective of milk evaluation?






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






49. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






50. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?