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. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






2. The milk In what class receives the highest price in the market?






3. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






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






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






6. The International Dairy Federation (IDF) mission is to promote ______________.






7. The U.S. Dairy Export Council (USDEC) was created by ___________.






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






9. ___________ is a test for rancidity?






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






11. What is not an important reason for a five day-seven degree shelf life test?






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






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






14. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






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






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






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






18. 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.






19. The objectives of the Babcock Institute do not include________________.






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






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






22. 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 ____________.






23. Milk found in cows with a high somatic cell count would result in a decrease in __________.






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






25. 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






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






27. What do milk marketing cooperatives do?






28. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






29. Specific gravity of milk at 60ºF is __________.






30. What will best control contagious mastitis?






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






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






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






34. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






35. Bangs Disease is another name for _____.






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






37. Net profit after taxes divided by annual net sales is called ___________.






38. 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.






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






40. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






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






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






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






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






45. Which of the following is not a part of the establishment of a federal marketing order?






46. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






47. 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?






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






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






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