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. Cow's milk contains _____ percent lactose






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. What do milk marketing cooperatives do?






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






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






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






7. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






8. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






9. The four major sensations are...?






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






11. The only persons regulated by federal orders are _____.






12. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






14. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






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






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






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






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






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






20. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






21. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






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






23. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






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






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






26. The major cause of mastitis infections are _____ infections






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






28. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






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






31. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






32. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






33. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






34. One gallon of milk weighs _____ pounds.






35. The protein in a quart of milk is approximately equivalent to that in ________.






36. What do milk marketing cooperatives do?






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






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






39. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






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






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






42. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






43. _____ is the process of killing all microorganisms.






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






45. A milk gland that is destroyed because of mastitis is called _____.






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






47. 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.






48. 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?






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






50. Federal Milk Marketing Orders are a mechanism for...