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. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






2. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






3. What is not an objective of milk evaluation?






4. ________ 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.






5. Milk used for _____ is Class I Milk.






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






7. Milk is used most often at?






8. 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






9. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






11. Quality of grade A milk is...






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






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






14. S. M. Babcock developed the Babcock Test in _____.






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






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






17. 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 __________.






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






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






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






21. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






22. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






24. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






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






26. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






27. What do milk marketing cooperatives do?






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






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






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






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






32. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






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






35. Milk supplies more than 70% of which vital component of the American diet?






36. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






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






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






39. 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






40. Milk supplies more than 70% of which vital component of the American diet?






41. 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?






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






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






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






45. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






46. One gallon of milk weighs _____ pounds.






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






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






49. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






50. In the care and management of dairy cows - milking takes _____ percent of the labor.