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






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






3. Milk used for _____ is Class I Milk.






4. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






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






7. A high acid flavor (sour) in milk is caused by ________.






8. The current supply & demand situation has which of the products from milk in short supply?






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






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






11. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






12. Which of the following four primary taste sensations is correctly matched with the causal agent?






13. Specific gravity of milk at 60ºF is __________.






14. The pasteurized Milk Ordinance regulates what?






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






16. A system of fairly distributing payment among producers in a Federal Milk Market is called...






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






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






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






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






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






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






23. Milk protein contains _____ of the essential amino acids and in appreciable amounts






24. Lactose is the principal ________ in milk.






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






26. The largest percentage of the U.S. milk supply is utilized in the production of ______.






27. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






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






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






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






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






33. The International Dairy Federation (IDF) mission is to promote ______________.






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






35. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






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






37. Whole milk contains _____ percent protein.






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






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






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






41. One gallon of milk weighs _____ pounds.






42. Whole milk contains _____ percent protein.






43. Quality of grade A milk is...






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






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






46. Milk supplies more than 70% of which vital component of the American diet?






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






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






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






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