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






2. 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.






3. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






5. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






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






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






8. What is not a cause of coliform mastitis?






9. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






10. The only persons regulated by federal orders are _____.






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






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






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






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






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






16. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






17. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






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






19. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






20. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






21. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






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






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






24. Milk is used most often at?






25. What is the most popular size container used for fluid milk?






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






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






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






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






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






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






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






33. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






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






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






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






38. Bacteria that survive specific heat treatment are said to be _____.






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






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






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






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






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






44. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






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






46. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






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






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






49. Grade A milk priced under Federal Orders is classified according to...






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