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. A high acid flavor (sour) in milk is caused by ________.






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






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






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






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






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






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






8. The two main proteins in milk are ____ and ____.






9. What do milk marketing cooperatives do?






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






11. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






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






14. Fluid milk contains an average of _____ percent solids.






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






16. What is not an objective of milk evaluation?






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






18. The two main proteins in milk are ____ and ____.






19. _____ is the process of killing all microorganisms.






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






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






22. 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






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






24. Which of the following four primary taste sensations is correctly matched with the causal agent?






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






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






27. A high acid flavor (sour) in milk is caused by ________.






28. Which of the following four primary taste sensations is correctly matched with the causal agent?






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






30. Milk is a good supplier of minerals except for _____.






31. 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?






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






33. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






34. The most common off-flavor in milk is __________






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






36. Quality of grade A milk is...






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






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






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






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. The objectives of the Babcock Institute do not include________________.






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






43. The process of concentrating milk currently being used on the farm is called _________






44. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






45. What directly influence(s) the total supply of milk?






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






47. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






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






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






50. Milk protein contains _____ of the essential amino acids and in appreciable amounts