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






2. 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.






3. What do milk marketing cooperatives do?






4. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






5. Quality of grade A milk is...






6. The process of concentrating milk currently being used on the farm is called _________






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






8. What is not an objective of milk evaluation?






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






10. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






11. What is not a cause of coliform mastitis?






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






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






14. Milk is a good supplier of minerals except for _____.






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






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






17. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






18. S. M. Babcock developed the Babcock Test in _____.






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






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






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






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






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






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






25. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






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






27. What will best control contagious mastitis?






28. 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






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






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






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






32. 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 _______.






33. 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






34. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






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






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






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






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






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






40. Flavors of milk may be caused in general by _______________.






41. The objectives of the Babcock Institute do not include________________.






42. 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 _______.






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






44. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






45. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






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






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






48. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






49. What does not promote metallic/oxidized off flavor in milk?






50. 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 _______.