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






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






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






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






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






6. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






7. 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






8. The California mastitis test is done to...






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






10. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






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






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






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






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






15. Lactose is the principal ________ in milk.






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






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






18. What will best control contagious mastitis?






19. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






20. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






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






22. 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 _______.






23. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






24. Fluid milk contains an average of _____ percent solids.






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






26. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






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






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






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






30. 1. Operating cost of Federal orders are paid by ______.






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






32. 1. Operating cost of Federal orders are paid by ______.






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






34. A large portion of the population is sensitive to the antibiotic _____.






35. A milk gland that is destroyed because of mastitis is called _____.






36. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






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






38. Milk covered by Federal milk marketing orders is __________.






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






40. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






41. The two most important diseases of cattle transmissible to man through milk are _______.






42. The Dairy Herd Improvement Association is a cooperative which provides_______.






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






44. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






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






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






47. 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.






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






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






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