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. Specific gravity of milk at 60ºF is __________.






3. Rules developed by the _____ are designed to protect the health and welfare of consumers.






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






5. Whole milk contains _____ percent protein.






6. One objective of a federal order is to _______________






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






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






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






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






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






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






13. Federal milk marketing orders were established in _____.






14. In Federal order markets - milk sold for consumption in fluid form is in __________.






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






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






17. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






19. The cost of operating Federal orders is paid by ________.






20. Quality of grade A milk is...






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






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






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






24. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






25. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






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






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






28. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






29. The process of concentrating milk currently being used on the farm is called _________






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






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






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






33. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






34. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






35. Water added to milk is detected by checking the _____.






36. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






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






39. Milk supplies more than 70% of which vital component of the American diet?






40. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






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






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






43. The components of milk responsible for richness and sweetness - in this order are...






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






45. What do milk marketing cooperatives do?






46. The California mastitis test is done to...






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






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






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






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