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 pasteurized Milk Ordinance regulates what?






2. The major cause of the salty flavor in milk is ___________.






3. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






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






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






6. 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.






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






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






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






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






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






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






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






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






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






16. The most prevalent off flavor of fluid milk is ______.






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






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






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






20. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






21. The form of mastitis that is hidden from sight is known as _______






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






23. What is not a cause of coliform mastitis?






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






25. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






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






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






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






29. Under federal orders - dairy farmers receive their milk checks?






30. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






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






32. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






33. What will best control contagious mastitis?






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






35. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






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






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






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






39. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






41. Whole milk contains _____ percent protein.






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






43. Pasteurization was developed in _____ as a heat treatment to preserve food.






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






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






46. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






47. At the present time - most milk is sold through...






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






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






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