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






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






3. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






4. Bangs Disease is another name for _____.






5. The major cause of the salty flavor in milk is ___________.






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






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






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






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






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






11. 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.






12. Quality of grade A milk is...






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






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






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






16. Whole milk contains _____ percent protein.






17. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






18. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






19. Which of the following have dairy farmers - through their cooperatives opposed?






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






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






22. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






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






24. The milk becomes the property of the buyer once....






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






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






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






28. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






29. Milk used for _____ is Class I Milk.






30. _____ is the process of killing all microorganisms.






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






32. Cow's milk contains _____ percent lactose






33. Specific gravity of milk at 60ºF is __________.






34. 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.






35. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






36. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






37. What is not a cause of coliform mastitis?






38. Milk is a good supplier of minerals except for _____.






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






40. 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.






41. To remove fat from milking equipment use...






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






43. S. M. Babcock developed the Babcock Test in _____.






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






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






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






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






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






49. The process of concentrating milk currently being used on the farm is called _________






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