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. 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.






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






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






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






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






6. 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...






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






8. What percent of all milk produced in the U.S. is sold to dairy processing plants?






9. 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.






10. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






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






12. 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 __________.






13. Each Federal Milk Marketing order is administered by a representative of the...






14. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






15. The four major sensations are...?






16. Badly dented or damaged milker unit parts are caused by?






17. __________ is usually the most abundant of the major solid components of milk.






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






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






20. S. M. Babcock developed the Babcock Test in _____.






21. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






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






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






25. __________ is usually the most abundant of the major solid components of milk.






26. 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?






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






28. What causes flavors in milk such as acid - high acid - or sour milk.






29. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






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






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






32. 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...






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






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






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






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






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






38. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






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






41. One gallon of milk weighs _____ pounds.






42. What is the most popular size container used for fluid milk?






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






44. 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?






45. Milk with low total solids will produce what off-flavor?






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






47. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






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






49. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






50. For the maximum intake of calcium - one should consume_______.