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. The California mastitis test is done to...






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






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






5. The Babcock test is a rapid - simple and accurate test for...






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






7. 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.






8. 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 _______.






9. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






10. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






11. 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.






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






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






14. The California mastitis test is done to...






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






16. One gallon of milk weighs _____ pounds.






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






18. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






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






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






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






22. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






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






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






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






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






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






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






29. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






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






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






32. Cow's milk contains _____ percent lactose






33. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






34. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






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






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






37. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






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






39. What causes flavors in milk such as acid - high acid - or sour milk.






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






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






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






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






44. 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






45. _____ is the cause of the rancid flavor in milk.






46. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






47. The protein in a quart of milk is approximately equivalent to that in ________.






48. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






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