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






2. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






4. For the maximum intake of calcium - one should consume_______.






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






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






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






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






9. What percent of all milk produced in the U.S. is sold to dairy processing plants?






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. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






12. Water added to milk is detected by checking the _____.






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






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






15. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






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






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






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






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






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






22. Which of the following have dairy farmers - through their cooperatives opposed?






23. About _______ of the calcium available in the food supply is provided by milk.






24. Continued low calcium intake may result in ______ in adults.






25. The four major sensations are...?






26. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






27. 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?






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






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






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






31. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






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






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






34. Bangs Disease is another name for _____.






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






36. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






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






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






39. 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.






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






41. Milk used for _____ is Class I Milk.






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






43. Quality of grade A milk is...






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






45. About _______ of the calcium available in the food supply is provided by milk.






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






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






48. 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






49. 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.






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







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