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. Under federal orders - dairy farmers receive their milk checks?






2. 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.






3. The four major sensations are...?






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






5. Adulterants of milk that are detrimental to man's health are _____.






6. The objectives of the Babcock Institute do not include________________.






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






8. What is the most popular size container used for fluid milk?






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






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






11. Bangs Disease is another name for _____.






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






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






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






15. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






16. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






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






18. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






19. Cow's milk contains _____ percent lactose






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






21. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






22. 1. Operating cost of Federal orders are paid by ______.






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






24. One objective of a federal order is to _______________






25. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






27. The major cause of mastitis infections are _____ infections






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






29. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






30. What will best control contagious mastitis?






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






32. Milk used for _____ is Class I Milk.






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






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






35. Milk found in cows with a high somatic cell count would result in a decrease in __________.






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






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






38. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






39. ___________ is a test for rancidity?






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






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






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






43. What directly influence(s) the total supply of milk?






44. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






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






46. The insufficient removal of milk from the milk collection system is called _____.






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






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






49. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






50. Grade A milk priced under Federal Orders is classified according to...