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






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






3. The establishment of a Federal milk marketing order is generally initiated by ________.






4. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






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






7. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






8. What percentage of U.S. households buy fluid milk (on an annual basis)?






9. Lactose is the principal ________ in milk.






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






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






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






13. The major cause of mastitis infections are _____ infections






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






15. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






16. One objective of a federal order is to _______________






17. The U.S. Dairy Export Council (USDEC) was created by ___________.






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






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






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






21. 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?






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






23. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






24. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






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






27. Under federal orders - dairy farmers receive their milk checks?






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






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






30. Which of the following is not a part of the establishment of a federal marketing order?






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






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






33. Cow's milk contains _____ percent lactose






34. What will best control contagious mastitis?






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






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






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






38. The components of milk responsible for richness and sweetness - in this order are...






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






40. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






41. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






42. The establishment of a Federal milk marketing order is generally initiated by ________.






43. Federal milk marketing orders were established in _____.






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






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






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






47. ___________ is a test for rancidity?






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






49. 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






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