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. The form of mastitis that is hidden from sight is known as _______






2. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






4. ___________ is a test for rancidity?






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






6. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






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






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






9. 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 _______.






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






11. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






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






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






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






15. The off flavor most likely to be found in milk that has not been cooled properly is...






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






17. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






18. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






19. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






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






21. What is not a cause of coliform mastitis?






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






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






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






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






26. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






28. _____ is the cause of the rancid flavor in milk.






29. Milk supplies more than 70% of which vital component of the American diet?






30. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






31. The four major sensations are...?






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






33. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






34. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






35. 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.






36. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






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






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






39. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






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






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






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






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






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






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






46. 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 _______.






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






48. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






49. Lactose is the principal ________ in milk.






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