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






2. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






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






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






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






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






8. ___________ is a test for rancidity?






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






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






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






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






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






14. The form of mastitis that is hidden from sight is known as _______






15. 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.






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






17. 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.






18. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






19. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






20. Class II manufactured dairy products are used in soft manufactured products such as?






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






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






23. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






24. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






25. Federal Milk Marketing Orders are a mechanism for...






26. Net profit after taxes divided by annual net sales is called ___________.






27. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






28. Milk found in cows with a high somatic cell count would result in a decrease in __________.






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






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






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






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






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






34. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






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






36. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






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






38. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






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






40. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






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






42. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






43. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






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






45. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






47. 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






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






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






50. Cow's milk contains _____ percent lactose