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. Which of the following is untrue concerning the federal milk marketing orders?






2. The cost of operating Federal orders is paid by ________.






3. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






4. Milk is used most often at?






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






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






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






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






9. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






10. For the maximum intake of calcium - one should consume_______.






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






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






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






14. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






16. Milk is used most often at?






17. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






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






19. 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.






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






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






22. Whole milk contains _____ percent protein.






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






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






25. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






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






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






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






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






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






31. What is not an objective of milk evaluation?






32. The two most important diseases of cattle transmissible to man through milk are _______.






33. About _______ of the calcium available in the food supply is provided by milk.






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






35. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






36. 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?






37. 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?






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






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






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






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






42. The only persons regulated by federal orders are _____.






43. What will best control contagious mastitis?






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






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






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






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






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






49. Bangs Disease is another name for _____.






50. 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 ________.