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






2. _____ is the process of killing all microorganisms.






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






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






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






6. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






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






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






10. The pasteurized Milk Ordinance regulates what?






11. What is not a cause of coliform mastitis?






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






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






14. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






15. 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 _______.






16. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






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






18. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






19. 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.






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






21. 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?






22. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






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






24. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






25. 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 _______.






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






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






28. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






29. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






30. The two most important diseases of cattle transmissible to man through milk are _______.






31. Continued low calcium intake may result in ______ in adults.






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






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






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






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






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






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






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






39. A cryoscopy is an important tool that test for __________ in milk.






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






41. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






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






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






44. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






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






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






48. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






49. The main objection of dirt and milkstone on parts is _____.






50. What will best control contagious mastitis?