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. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






3. A large portion of the population is sensitive to the antibiotic _____.






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






5. ___________ is a test for rancidity?






6. The form of mastitis that is hidden from sight is known as _______






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






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






9. Milk with low total solids will produce what off-flavor?






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






11. 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 ____________.






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






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






14. What will best control contagious mastitis?






15. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






16. What directly influence(s) the total supply of milk?






17. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






18. The four major sensations are...?






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






20. Milk used for _____ is Class I Milk.






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






22. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






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






24. Federal Milk Marketing Orders are a mechanism for...






25. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






26. The components of milk responsible for richness and sweetness - in this order are...






27. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






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






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






30. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






31. The major cause of mastitis infections are _____ infections






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






33. The establishment of a Federal milk marketing order is generally initiated by ________.






34. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






35. What is not an important reason for a five day-seven degree shelf life test?






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






37. 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 _______.






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






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






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






41. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






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






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






44. The cost of operating Federal orders is paid by ________.






45. 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.






46. 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






47. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






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






49. 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.






50. 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.