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






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






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






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






5. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






6. The four major sensations are...?






7. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






8. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






10. The milk In what class receives the highest price in the market?






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






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






13. 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.






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






15. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






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






17. Milk is used most often at?






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






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






20. 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.






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






22. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






23. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






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






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






26. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






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






28. Federal Milk Marketing Orders provide or describe...






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






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






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






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






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






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






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






36. 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.






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






38. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






39. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






40. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






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






42. Lactose is the principal ________ in milk.






43. The major cause of mastitis infections are _____ infections






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






45. ___________ is a test for rancidity?






46. 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.






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






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






49. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






50. What will best control contagious mastitis?