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 most common off-flavor in milk is __________






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






3. The four major sensations are...?






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






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






6. The primary factors influencing per capita cheese demand does not include?






7. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






8. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






9. Milk used for _____ is Class I Milk.






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






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






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






13. The Mid-American International Agri-Trade Council assists _______






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






15. Milk is sold in units of _____ by the producer to the handler.






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






17. 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






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






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






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






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






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






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






24. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






25. The primary factors influencing per capita cheese demand does not include?






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






27. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






28. 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.






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






30. Whole milk contains _____ percent protein.






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






32. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






33. Specific gravity of milk at 60ºF is __________.






34. The establishment of a Federal milk marketing order is generally initiated by ________.






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






36. Cow's milk contains _____ percent lactose






37. Milk contains all the known vitamins and is an especially good source of ___






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






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






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






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






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






43. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






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






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






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






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






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






49. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






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