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. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






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






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






4. __________ is usually the most abundant of the major solid components of milk.






5. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






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






7. 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.






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






9. The two most important etlologic agents of mastitis are __________.






10. The off flavor most likely to be found in milk that has not been cooled properly is...






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






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






13. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






14. The milk In what class receives the highest price in the market?






15. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






16. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






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






19. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






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






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






22. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






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






24. The major cause of mastitis infections are _____ infections






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






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






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






28. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






29. One objective of a federal order is to _______________






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






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






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






33. Milk is used most often at?






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






35. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






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






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






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






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






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






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






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






43. Bangs Disease is another name for _____.






44. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






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






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






48. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






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






50. At the present time - most milk is sold through...