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






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






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






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






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






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






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






8. What percentage of U.S. households buy fluid milk (on an annual basis)?






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






10. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






11. The four major sensations are...?






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






13. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






15. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






16. A cryoscopy is an important tool that test for __________ in milk.






17. What percent of all milk produced in the U.S. is sold to dairy processing plants?






18. 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?






19. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






20. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






21. The Dairy Herd Improvement Association is a cooperative which provides_______.






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






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






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






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






26. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






27. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






28. One objective of a federal order is to _______________






29. _____ is the process of killing all microorganisms.






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






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






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






33. Milk used for _____ is Class I Milk.






34. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






35. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






37. The Dairy Herd Improvement Association is a cooperative which provides_______.






38. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






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






40. The Mid-American International Agri-Trade Council assists _______






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






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






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






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






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






46. 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.






47. One objective of a federal order is to _______________






48. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






49. 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






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