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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. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






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






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






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






5. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






6. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






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






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






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






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






11. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






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






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






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






16. 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.






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






18. Products eligible for the Dairy Export Incentive Program (DEIP).






19. ___________ is a test for rancidity?






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






21. The major cause of mastitis infections are _____ infections






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






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






24. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






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






26. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






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






28. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






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






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






31. One gallon of milk weighs _____ pounds.






32. 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.






33. Grade A milk priced under Federal Orders is classified according to...






34. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






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






36. The milk In what class receives the highest price in the market?






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






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






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






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






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






42. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






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






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






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






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






47. What percentage of U.S. households buy fluid milk (on an annual basis)?






48. Cow's milk contains _____ percent lactose






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






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






Can you answer 50 questions in 15 minutes?



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