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






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






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






4. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






5. About _______ of the calcium available in the food supply is provided by milk.






6. 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.






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






8. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






9. S. M. Babcock developed the Babcock Test in _____.






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






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






12. Milk used for _____ is Class I Milk.






13. The Babcock test is a rapid - simple and accurate test for...






14. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






15. Milk is a good supplier of minerals except for _____.






16. One gallon of milk weighs _____ pounds.






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






18. What is not an objective of milk evaluation?






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






20. 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.






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






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






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






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






25. What causes flavors in milk such as acid - high acid - or sour milk.






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






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






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






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






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






31. 1. Operating cost of Federal orders are paid by ______.






32. 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?






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






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






35. A large portion of the population is sensitive to the antibiotic _____.






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






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






38. Each Federal Milk Marketing order is administered by a representative of the...






39. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






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






42. _____ is the process of killing all microorganisms.






43. What is not a cause of coliform mastitis?






44. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






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






46. 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






47. Milk used for _____ is Class I Milk.






48. S. M. Babcock developed the Babcock Test in _____.






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






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