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. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






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






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






4. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






5. At the present time - most milk is sold through...






6. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






7. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






8. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






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






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






12. 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.






13. 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.






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






15. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






16. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






17. Quality of grade A milk is...






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






19. 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?






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






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






22. 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 ____________.






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






24. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






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






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






27. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






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






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






30. The current supply & demand situation has which of the products from milk in short supply?






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






32. The components of milk responsible for richness and sweetness - in this order are...






33. Adulterants of milk that are detrimental to man's health are _____.






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






35. Under federal orders - dairy farmers receive their milk checks?






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






37. Which group of flavors cannot be detected by odor?






38. The major cause of mastitis infections are _____ infections






39. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






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






41. 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.






42. Milk contains all the known vitamins and is an especially good source of ___






43. 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.






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






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






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






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






48. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






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