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. Milk covered by Federal milk marketing orders is __________.






2. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






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






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






5. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






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






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






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






9. _____ is the process of killing all microorganisms.






10. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






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






12. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






13. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






15. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






16. One objective of a federal order is to _______________






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






18. Bangs Disease is another name for _____.






19. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






20. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






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






23. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






24. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






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






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






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






28. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






29. A milk gland that is destroyed because of mastitis is called _____.






30. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






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






32. The insufficient removal of milk from the milk collection system is called _____.






33. Continued low calcium intake may result in ______ in adults.






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






35. 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...






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






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






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






39. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






40. Federal milk marketing orders were established in _____.






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






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






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






44. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






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






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






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






48. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






49. The __________ test is used to detect if milk has been pasteurized properly.






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