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. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






2. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






3. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






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






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






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






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






9. The pasteurized Milk Ordinance regulates what?






10. Lactose is the principal ________ in milk.






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






12. What is not a cause of coliform mastitis?






13. 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.






14. Federal Milk Marketing Orders provide or describe...






15. Milk is sold in units of _____ by the producer to the handler.






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






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






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






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






20. In the care and management of dairy cows - milking takes _____ percent of the labor.






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






22. Bacteria that survive specific heat treatment are said to be _____.






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






24. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






26. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






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






28. Milk used for _____ is Class I Milk.






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






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






31. The Dairy Herd Improvement Association is a cooperative which provides_______.






32. Pasteurization was developed in _____ as a heat treatment to preserve food.






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






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






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






36. _____ is the process of killing all microorganisms.






37. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






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






39. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






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






42. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






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






44. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






45. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






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






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






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






49. 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






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