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. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






2. Cow's milk contains _____ percent lactose






3. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






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






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






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






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






9. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






10. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






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






12. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






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






15. Which one of the following is not a cause of mastitis?






16. Milk meeting the highest sanitary requirements is known as Grade _____.






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






18. The International Dairy Federation (IDF) mission is to promote ______________.






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






20. 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.






21. The milk fat differential used in paying for raw milk is...






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






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






24. The current supply & demand situation has which of the products from milk in short supply?






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






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






27. 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.






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






29. Aflatoxins sometimes found in dairy foods are produced by what?






30. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






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






32. 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 __________.






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






34. Milk used for _____ is Class I Milk.






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






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






37. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






38. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






39. Milk is used most often at?






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






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






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






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






44. Milk producers have formed _____ to gain bargaining power.






45. 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.






46. What is not an objective of milk evaluation?






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






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






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






50. The greatest amount of regular ice cream produced in the U.S. is in the _________ section