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






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






3. Which one of the following is not a cause of mastitis?






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






5. Milk is the only source of __________ in nature.






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






7. 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.






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






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






10. Milk is a good source of all water soluble vitamins except for _____.






11. ________ 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.






12. The primary factors influencing per capita cheese demand does not include?






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






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






15. The four major sensations are...?






16. Adulterants of milk that are detrimental to man's health are _____.






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






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






19. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






20. 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?






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






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






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






24. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






25. Milk found in cows with a high somatic cell count would result in a decrease in __________.






26. The major cause of the salty flavor in milk is ___________.






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






28. The largest percentage of the U.S. milk supply is utilized in the production of ______.






29. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






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






31. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






33. What do milk marketing cooperatives do?






34. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






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






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






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






38. The off flavor most likely to be found in milk that has not been cooled properly is...






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






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






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






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






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






44. 1. Operating cost of Federal orders are paid by ______.






45. 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?






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






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






48. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






49. Whole milk contains _____ percent protein.






50. The two most important diseases of cattle transmissible to man through milk are _______.