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






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






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






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






5. Which group of flavors cannot be detected by odor?






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






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






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






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






10. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






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






12. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






14. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






15. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






16. Which of the following is considered a controversial pricing arrangement?






17. Milk used for _____ is Class I Milk.






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






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






20. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






21. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






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






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






25. Bangs Disease is another name for _____.






26. Which one of the following is not a cause of mastitis?






27. Quality of grade A milk is...






28. 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.






29. Lactose is the principal ________ in milk.






30. 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






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






32. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






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






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






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






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






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






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






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






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






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






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






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






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






45. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






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






47. Products eligible for the Dairy Export Incentive Program (DEIP).






48. Cow's milk contains _____ percent lactose






49. 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?






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