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






2. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






3. Grade A milk priced under Federal Orders is classified according to...






4. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






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






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






7. The protein in a quart of milk is approximately equivalent to that in ________.






8. To remove fat from milking equipment use...






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






10. 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






11. One objective of a federal order is to _______________






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






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






14. Federal Milk Marketing Orders are a mechanism for...






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






16. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






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






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






19. 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.






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






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






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






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






24. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






25. The Babcock test is a rapid - simple and accurate test for...






26. ___________ is a test for rancidity?






27. 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.






28. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






29. Badly dented or damaged milker unit parts are caused by?






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






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






32. What do milk marketing cooperatives do?






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






34. What vitamin was first discovered in milk fat and is important to eyesight?






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






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






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






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






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






40. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






41. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






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






43. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






44. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






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






46. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






47. 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?






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






49. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






50. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.