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. 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






2. The major cause of the salty flavor in milk is ___________.






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






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






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






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






7. The milk becomes the property of the buyer once....






8. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






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






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






11. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






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






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






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






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






17. What do milk marketing cooperatives do?






18. The most common off-flavor in milk is __________






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






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






21. The main objection of dirt and milkstone on parts is _____.






22. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






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






24. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






25. Continued low calcium intake may result in ______ in adults.






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






27. ___________ is a test for rancidity?






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






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






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






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






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






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






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






36. Whole milk contains _____ percent protein.






37. Milk is the only source of __________ in nature.






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






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






41. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






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






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






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






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






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






47. _____ is the process of killing all microorganisms.






48. 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 _______.






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






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