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. Rules developed by the _____ are designed to protect the health and welfare of consumers.






2. The protein in a quart of milk is approximately equivalent to that in ________.






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






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






5. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






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






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






9. 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?






10. ________ 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.






11. One gallon of milk weighs _____ pounds.






12. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






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






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






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






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






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






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






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






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






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






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






23. Milk covered by Federal milk marketing orders is __________.






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






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






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






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






28. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






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






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






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






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






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






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






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






36. Quality of grade A milk is...






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






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






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






40. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






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






42. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






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






44. The Babcock test is a rapid - simple and accurate test for...






45. The most prevalent off flavor of fluid milk is ______.






46. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






47. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






48. The major cause of mastitis infections are _____ infections






49. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






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