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






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






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






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






5. The two most important etlologic agents of mastitis are __________.






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






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






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






9. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






10. Milk is sold in units of _____ by the producer to the handler.






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






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






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






14. For the maximum intake of calcium - one should consume_______.






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






16. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






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






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






19. In Federal order markets - milk sold for consumption in fluid form is in __________.






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






21. Quality of grade A milk is...






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






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






24. What is not an objective of milk evaluation?






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






26. 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?






27. What does not promote metallic/oxidized off flavor in milk?






28. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






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






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






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






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






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






34. What do milk marketing cooperatives do?






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






36. ___________ is a test for rancidity?






37. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






38. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






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






41. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






43. 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 __________.






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






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






46. Bacteria that survive specific heat treatment are said to be _____.






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






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






49. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






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