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






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






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






4. The major cause of mastitis infections are _____ infections






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






6. Federal milk marketing orders were established in _____.






7. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






8. 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






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






10. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






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






13. Net profit after taxes divided by annual net sales is called ___________.






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






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






16. Quality of grade A milk is...






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






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






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






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






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






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






23. The U.S. Dairy Export Council (USDEC) was created by ___________.






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






25. 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...






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






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






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






29. Each Federal Milk Marketing order is administered by a representative of the...






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






31. 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 ____________.






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






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






34. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






35. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






36. Flavors of milk may be caused in general by _______________.






37. _____ is the process of killing all microorganisms.






38. 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 __________.






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






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






41. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






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






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






44. What is the most popular type container used for fluid milk?






45. What is the most popular type container used for fluid milk?






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






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






48. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






49. 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?






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