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. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






2. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






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






4. Products eligible for the Dairy Export Incentive Program (DEIP).






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






6. _____ and _____ are the two main proteins in milk.






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






8. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






9. Milk protein contains _____ of the essential amino acids and in appreciable amounts






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






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






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






13. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






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






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






16. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






17. The four major sensations are...?






18. 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 ________.






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






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






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






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






23. What is not an objective of milk evaluation?






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






25. What do milk marketing cooperatives do?






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






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






28. Which of the following is untrue concerning the federal milk marketing orders?






29. Milk is used most often at?






30. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






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






32. 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.






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






34. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






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






36. 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.






37. The insufficient removal of milk from the milk collection system is called _____.






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






39. The establishment of a Federal milk marketing order is generally initiated by ________.






40. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






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






42. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






43. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






44. 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 _______.






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






46. What is not an objective of milk evaluation?






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






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






49. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






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