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






2. What percentage of U.S. households buy fluid milk (on an annual basis)?






3. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






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






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






6. Lactose is the principal ________ in milk.






7. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






8. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






9. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






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






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






13. Bacteria that survive specific heat treatment are said to be _____.






14. Milk with low total solids will produce what off-flavor?






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






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






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






18. 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






19. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






20. What will best control contagious mastitis?






21. Cow's milk contains _____ percent lactose






22. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






23. Milk is used most often at?






24. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






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






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






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






28. The two most important etlologic agents of mastitis are __________.






29. In Federal order markets - milk sold for consumption in fluid form is in __________.






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






31. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






32. 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?






33. Which is a true statement concerning federal milk marketing orders?






34. Federal Milk Marketing Orders are a mechanism for...






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






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






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






38. What will best control contagious mastitis?






39. Bacteria that survive specific heat treatment are said to be _____.






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






41. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






43. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






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






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






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






47. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






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






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






50. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.