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






2. Bacteria that survive specific heat treatment are said to be _____.






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






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






5. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






7. 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 __________.






8. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






9. Cow's milk contains _____ percent lactose






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






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






12. Each Federal Milk Marketing order is administered by a representative of the...






13. The only persons regulated by federal orders are _____.






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






15. The four major sensations are...?






16. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






17. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






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






19. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






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






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






22. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






23. Water added to milk is detected by checking the _____.






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






25. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






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






27. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






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






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






30. The pasteurized Milk Ordinance regulates what?






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






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






33. Bangs Disease is another name for _____.






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






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






36. The insufficient removal of milk from the milk collection system is called _____.






37. The components of milk responsible for richness and sweetness - in this order are...






38. 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?






39. Milk is the only source of __________ in nature.






40. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






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






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






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






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






45. Milk is used most often at?






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






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






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






49. 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 __________.






50. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.