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. In Federal order markets - milk sold for consumption in fluid form is in __________.






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






3. The two most important etlologic agents of mastitis are __________.






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






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






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






7. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






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






9. 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






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






11. The milk fat differential used in paying for raw milk is...






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






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






14. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






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






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






17. To remove fat from milking equipment use...






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






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






20. 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 ____________.






21. What directly influence(s) the total supply of milk?






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






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






24. 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.






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






26. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






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






28. Milk used for _____ is Class I Milk.






29. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






30. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






31. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






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






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






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






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






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






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






38. Which of the following is considered a controversial pricing arrangement?






39. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






40. A cryoscopy is an important tool that test for __________ in milk.






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






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






43. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






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






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






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






47. Which one of the following is not a cause of mastitis?






48. Rules developed by the _____ are designed to protect the health and welfare of consumers.






49. 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 _______.






50. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization