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. Pasteurization was developed in _____ as a heat treatment to preserve food.






2. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






3. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






4. The pasteurized Milk Ordinance regulates what?






5. 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.






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






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






8. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






9. Milk is a good source of all water soluble vitamins except for _____.






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






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






12. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






13. Milk used for _____ is Class I Milk.






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






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






16. The California mastitis test is done to...






17. 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






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






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






20. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






22. 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.






23. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






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






25. Milk used for _____ is Class I Milk.






26. Lactose is the principal ________ in milk.






27. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






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






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






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






31. Water added to milk is detected by checking the _____.






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






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






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






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






36. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






38. The four major sensations are...?






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






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






41. Federal milk marketing orders were established in _____.






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






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






44. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






45. Class II manufactured dairy products are used in soft manufactured products such as?






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






47. What is the most popular type container used for fluid milk?






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






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






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