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






2. What is not a cause of coliform mastitis?






3. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






4. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






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






6. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






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






9. The only mastitis pathogen using the mammary gland as its primary habitat is?






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






11. The milk fat differential used in paying for raw milk is...






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






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






14. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






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






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






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






18. The __________ test is used to detect if milk has been pasteurized properly.






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






20. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






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






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






23. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






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






25. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






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






27. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






29. The four major sensations are...?






30. _____ is the process of killing all microorganisms.






31. What is not an objective of milk evaluation?






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






33. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






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






35. 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.






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






37. Milk is a good source of all water soluble vitamins except for _____.






38. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






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






40. The milk In what class receives the highest price in the market?






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






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






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






44. Rules developed by the _____ are designed to protect the health and welfare of consumers.






45. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






46. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






48. 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 __________.






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






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