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






2. Bangs Disease is another name for _____.






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






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






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






6. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






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






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






10. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






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






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






13. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






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






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






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






17. The International Dairy Federation (IDF) mission is to promote ______________.






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






19. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






20. One objective of a federal order is to _______________






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






22. What vitamin was first discovered in milk fat and is important to eyesight?






23. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






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






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






26. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






27. _____ and _____ are the two main proteins in milk.






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






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






30. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






31. Cow's milk contains _____ percent lactose






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






33. The pasteurized Milk Ordinance regulates what?






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






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






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






37. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






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






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






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






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






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






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






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






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






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






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






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






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