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. Which is a true statement concerning federal milk marketing orders?






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






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






4. 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






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






6. Milk contains all the known vitamins and is an especially good source of ___






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






8. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






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






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






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






12. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






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






14. Lactose is the principal ________ in milk.






15. _____ and _____ are the two main proteins in milk.






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






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






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






19. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






20. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






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






22. The California mastitis test is done to...






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






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






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






26. One gallon of milk weighs _____ pounds.






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






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






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






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






31. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






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






33. 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 __________.






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






35. Which of the following is untrue concerning the federal milk marketing orders?






36. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






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






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






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






40. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






41. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






42. Which one of the following is not a cause of mastitis?






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






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






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






46. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






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






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






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






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