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






2. 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






3. What is not an objective of milk evaluation?






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






5. 1. Operating cost of Federal orders are paid by ______.






6. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






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






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






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






10. Continued low calcium intake may result in ______ in adults.






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






12. Lactose is the principal ________ in milk.






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






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






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






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






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






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






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






20. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






22. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






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






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






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






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






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






28. One gallon of milk weighs _____ pounds.






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






30. What do milk marketing cooperatives do?






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






32. 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.






33. The International Dairy Federation (IDF) mission is to promote ______________.






34. One objective of a federal order is to _______________






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






36. Dairy farmers can buy and sell dairy futures on what exchange?






37. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






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






39. Federal milk marketing orders were established in _____.






40. The insufficient removal of milk from the milk collection system is called _____.






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






42. 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?






43. Milk covered by Federal milk marketing orders is __________.






44. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






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






46. 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 ____________.






47. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






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






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






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