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






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






3. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






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






5. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






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






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






8. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






9. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






10. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






11. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






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






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






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






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






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






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






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






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






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






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






22. The establishment of a Federal milk marketing order is generally initiated by ________.






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






24. The milk fat differential used in paying for raw milk is...






25. The U.S. Dairy Export Council (USDEC) was created by ___________.






26. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






27. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






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






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






30. Federal milk marketing orders were established in _____.






31. Specific gravity of milk at 60ºF is __________.






32. Lactose is the principal ________ in milk.






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






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






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






36. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






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






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






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






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






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






42. The milk fat differential used in paying for raw milk is...






43. The form of mastitis that is hidden from sight is known as _______






44. Milk is used most often at?






45. Milk used for _____ is Class I Milk.






46. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






47. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






48. Federal milk marketing orders were established in _____.






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






50. 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?