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. 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.






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






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






4. 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.






5. 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.






6. Quality of grade A milk is...






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






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






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






10. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






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






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






14. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






15. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






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






17. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






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






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






20. Class II manufactured dairy products are used in soft manufactured products such as?






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






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






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






24. 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






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






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






27. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






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






29. The main objection of dirt and milkstone on parts is _____.






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






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






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






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






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






35. The main objection of dirt and milkstone on parts is _____.






36. The most prevalent off flavor of fluid milk is ______.






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






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






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






40. 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






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






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






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






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






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






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






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






48. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






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






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