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






3. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






4. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






5. What will best control contagious mastitis?






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






7. Milk protein contains _____ of the essential amino acids and in appreciable amounts






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






9. The current supply & demand situation has which of the products from milk in short supply?






10. 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.






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






12. A cryoscopy is an important tool that test for __________ in milk.






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






14. The __________ test is used to detect if milk has been pasteurized properly.






15. Whole milk contains _____ percent protein.






16. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






17. A system of fairly distributing payment among producers in a Federal Milk Market is called...






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






19. 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?






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






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






22. ___________ is a test for rancidity?






23. Under federal orders - dairy farmers receive their milk checks?






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






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






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






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






28. Which of the following is not a part of the establishment of a federal marketing order?






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






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






31. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






32. ___________ is a test for rancidity?






33. The two main proteins in milk are ____ and ____.






34. Cow's milk contains _____ percent lactose






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






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






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






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






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






40. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






41. Milk used for _____ is Class I Milk.






42. Dairy farmers can buy and sell dairy futures on what exchange?






43. 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






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






45. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






47. The insufficient removal of milk from the milk collection system is called _____.






48. _______ indicates the percentage of milk used in each class.






49. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






50. Rules developed by the _____ are designed to protect the health and welfare of consumers.