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






2. Lactose is the principal ________ in milk.






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






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






5. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






7. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






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






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






11. What is the most popular size container used for fluid milk?






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






13. _____ and _____ are the two main proteins in milk.






14. Net profit after taxes divided by annual net sales is called ___________.






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






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






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






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






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






20. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






21. 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 _______.






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






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






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






25. Which of the following is not a part of the establishment of a federal marketing order?






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






27. Which of the following is considered a controversial pricing arrangement?






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






29. The most prevalent off flavor of fluid milk is ______.






30. Flavors of milk may be caused in general by _______________.






31. The insufficient removal of milk from the milk collection system is called _____.






32. Cow's milk contains _____ percent lactose






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






34. Milk is used most often at?






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






36. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






37. The process of concentrating milk currently being used on the farm is called _________






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






39. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






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






42. What will best control contagious mastitis?






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






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






45. Cow's milk contains _____ percent lactose






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






47. Which is a true statement concerning federal milk marketing orders?






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






49. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






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.