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






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






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






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






5. Federal Milk Marketing Orders provide or describe...






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






7. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






8. Adulterants of milk that are detrimental to man's health are _____.






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






10. 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?






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






12. 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.






13. One gallon of milk weighs _____ pounds.






14. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






15. What percentage of U.S. households buy fluid milk (on an annual basis)?






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






17. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






18. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






19. A system of fairly distributing payment among producers in a Federal Milk Market is called...






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






21. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






22. 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.






23. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






25. The current supply & demand situation has which of the products from milk in short supply?






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






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






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






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






30. _______ indicates the percentage of milk used in each class.






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






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






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






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






35. Quality of grade A milk is...






36. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






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






38. Dairy farmers can buy and sell dairy futures on what exchange?






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






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






41. Milk used for _____ is Class I Milk.






42. ___________ is a test for rancidity?






43. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






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






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






46. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






48. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






49. Milk meeting the highest sanitary requirements is known as Grade _____.






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