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. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






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






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






4. 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






5. Milk with low total solids will produce what off-flavor?






6. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






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






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






10. What is not an objective of milk evaluation?






11. Which is a true statement concerning federal milk marketing orders?






12. A high acid flavor (sour) in milk is caused by ________.






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






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






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






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






17. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






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






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






20. 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.






21. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






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






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






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






25. 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






26. What causes flavors in milk such as acid - high acid - or sour milk.






27. What do milk marketing cooperatives do?






28. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






29. Lactose is the principal ________ in milk.






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






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






32. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






34. What is not a cause of coliform mastitis?






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






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






37. 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 __________.






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






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






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






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






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






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






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






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






46. What do milk marketing cooperatives do?






47. The Babcock test is a rapid - simple and accurate test for...






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






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






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