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. Milk covered by Federal milk marketing orders is __________.






2. The four major sensations are...?






3. What is not an important reason for a five day-seven degree shelf life test?






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






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






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






7. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






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






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






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






11. Under federal orders - dairy farmers receive their milk checks?






12. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






13. Products eligible for the Dairy Export Incentive Program (DEIP).






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






15. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






16. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






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






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






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






21. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






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






23. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






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






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






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






27. 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.






28. 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.






29. What is not a cause of coliform mastitis?






30. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






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






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






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






34. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






35. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






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






38. The four major sensations are...?






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






40. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






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






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






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






44. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






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






46. 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?






47. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






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






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






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