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 ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






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






3. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






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






5. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






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






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






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






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






10. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






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






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






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






15. 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






16. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






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






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






20. _____ is the cause of the rancid flavor in milk.






21. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






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






23. What is not a cause of coliform mastitis?






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






26. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






27. Bangs Disease is another name for _____.






28. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






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






30. 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 _______.






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






32. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






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






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






35. The only mastitis pathogen using the mammary gland as its primary habitat is?






36. 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.






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






38. What do milk marketing cooperatives do?






39. What is not an objective of milk evaluation?






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






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






42. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






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






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






45. Milk used for _____ is Class I Milk.






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






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






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






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






50. 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 ________.