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 is a true statement concerning federal milk marketing orders?






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






3. 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 ________.






4. 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 ________.






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






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






7. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






8. Milk is the only source of __________ in nature.






9. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






10. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






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






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






13. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






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






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






16. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






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






18. The major cause of mastitis infections are _____ infections






19. The only mastitis pathogen using the mammary gland as its primary habitat is?






20. 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






21. 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.






22. A milk gland that is destroyed because of mastitis is called _____.






23. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






24. _____ and _____ are the two main proteins in milk.






25. A milk gland that is destroyed because of mastitis is called _____.






26. Milk meeting the highest sanitary requirements is known as Grade _____.






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






28. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






29. Milk used for _____ is Class I Milk.






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






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






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






33. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






34. Milk with low total solids will produce what off-flavor?






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






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






37. Milk producers have formed _____ to gain bargaining power.






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






39. 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 ____________.






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






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






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






43. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






44. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






45. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






46. One gallon of milk weighs _____ pounds.






47. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






48. Cow's milk contains _____ percent lactose






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






50. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.