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. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






2. Milk supplies more than 70% of which vital component of the American diet?






3. A milk gland that is destroyed because of mastitis is called _____.






4. Lactose is the principal ________ in milk.






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






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






7. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






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






10. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






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






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






13. 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.






14. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






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






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






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






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






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






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






21. _______ indicates the percentage of milk used in each class.






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






23. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






24. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






25. The establishment of a Federal milk marketing order is generally initiated by ________.






26. _______ indicates the percentage of milk used in each class.






27. 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.






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






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






30. ___________ is a test for rancidity?






31. Which of the following four primary taste sensations is correctly matched with the causal agent?






32. The major cause of the salty flavor in milk is ___________.






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






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






35. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






36. 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 __________.






37. What do milk marketing cooperatives do?






38. The cost of operating Federal orders is paid by ________.






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






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






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






42. The major cause of mastitis infections are _____ infections






43. Whole milk contains _____ percent protein.






44. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






45. Milk is used most often at?






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






47. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






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






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






50. 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