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






2. Milk used for _____ is Class I Milk.






3. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






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






6. Milk found in cows with a high somatic cell count would result in a decrease in __________.






7. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






8. Milk is the only source of __________ in nature.






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






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






11. To remove fat from milking equipment use...






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






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






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






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






16. The U.S. Dairy Export Council (USDEC) was created by ___________.






17. What percentage of U.S. households buy fluid milk (on an annual basis)?






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






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






20. Cow's milk contains _____ percent lactose






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






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






23. One objective of a federal order is to _______________






24. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






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






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






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






28. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






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






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






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






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






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






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






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






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






38. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






39. 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?






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






41. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






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






43. Milk found in cows with a high somatic cell count would result in a decrease in __________.






44. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






45. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






46. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






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






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






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






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