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






2. The only mastitis pathogen using the mammary gland as its primary habitat is?






3. _____ is the process of killing all microorganisms.






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






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






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






7. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






9. 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 ____________.






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






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






12. In the care and management of dairy cows - milking takes _____ percent of the labor.






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






14. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






15. 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.






16. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






17. 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...






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






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






20. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






21. What is not a cause of coliform mastitis?






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






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






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






25. Products eligible for the Dairy Export Incentive Program (DEIP).






26. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






27. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






28. What is not an important reason for a five day-seven degree shelf life test?






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






30. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






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






32. Quality of grade A milk is...






33. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






34. The largest percentage of the U.S. milk supply is utilized in the production of ______.






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






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






37. The two most important diseases of cattle transmissible to man through milk are _______.






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






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






40. Federal Milk Marketing Orders provide or describe...






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






42. 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?






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






44. The four major sensations are...?






45. Milk with low total solids will produce what off-flavor?






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






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






48. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






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






50. Badly dented or damaged milker unit parts are caused by?