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 Dairy Herd Improvement Association is a cooperative which provides_______.






2. 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?






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






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






5. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






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






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






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






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






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






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






12. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






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






14. Whole milk contains _____ percent protein.






15. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






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






18. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






19. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






20. Milk used for _____ is Class I Milk.






21. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






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






23. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






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






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






26. 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 _______.






27. The pasteurized Milk Ordinance regulates what?






28. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






29. 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.






30. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






31. The only persons regulated by federal orders are _____.






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






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






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






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






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






37. The current supply & demand situation has which of the products from milk in short supply?






38. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






39. Bangs Disease is another name for _____.






40. Milk is used most often at?






41. The Dairy Herd Improvement Association is a cooperative which provides_______.






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






43. The California mastitis test is done to...






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






45. What is the most popular type container used for fluid milk?






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






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






48. The primary factors influencing per capita cheese demand does not include?






49. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






50. Aflatoxins sometimes found in dairy foods are produced by what?