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






2. The four major sensations are...?






3. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






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






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






6. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






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






8. The most common off-flavor in milk is __________






9. Quality of grade A milk is...






10. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






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






12. Class II manufactured dairy products are used in soft manufactured products such as?






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






14. Badly dented or damaged milker unit parts are caused by?






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






16. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






17. 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.






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






19. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






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






22. The __________ test is used to detect if milk has been pasteurized properly.






23. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






24. Federal milk marketing orders were established in _____.






25. Cow's milk contains _____ percent lactose






26. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






27. In Federal order markets - milk sold for consumption in fluid form is in __________.






28. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






30. Milk meeting the highest sanitary requirements is known as Grade _____.






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






32. Milk producers have formed _____ to gain bargaining power.






33. Lactose is the principal ________ in milk.






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






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






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






37. Fluid milk contains an average of _____ percent solids.






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






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






40. _______ indicates the percentage of milk used in each class.






41. 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






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






43. The four major sensations are...?






44. Rules developed by the _____ are designed to protect the health and welfare of consumers.






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






46. Which group of flavors cannot be detected by odor?






47. The Mid-American International Agri-Trade Council assists _______






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






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






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