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. What causes flavors in milk such as acid - high acid - or sour milk.






2. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






3. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






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






5. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






6. The International Dairy Federation (IDF) mission is to promote ______________.






7. 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






8. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






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






10. Which of the following is untrue concerning the federal milk marketing orders?






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






12. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






13. 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 __________.






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






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






16. Milk is sold in units of _____ by the producer to the handler.






17. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






18. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






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






20. The objectives of the Babcock Institute do not include________________.






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






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






23. Federal milk marketing orders were established in _____.






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






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






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






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






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






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






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






31. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






32. What does not promote metallic/oxidized off flavor in milk?






33. The International Dairy Federation (IDF) mission is to promote ______________.






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






35. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






36. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






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






38. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






40. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






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






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






43. The only persons regulated by federal orders are _____.






44. The major cause of mastitis infections are _____ infections






45. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






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






47. _____ is the process of killing all microorganisms.






48. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






50. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.