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






2. Flavors of milk may be caused in general by _______________.






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






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






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






6. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






7. 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






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






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






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






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






12. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






13. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






14. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






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






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






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






18. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






19. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






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






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






22. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






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






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






26. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






28. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






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






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






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






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






33. About _______ of the calcium available in the food supply is provided by milk.






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






35. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






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






37. Cow's milk contains _____ percent lactose






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






39. Milk used for _____ is Class I Milk.






40. The primary factors influencing per capita cheese demand does not include?






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






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






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






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






45. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






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






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






48. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






50. Milk provides _____and_____ in approximately the same ratio as found in bone.