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






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






3. The major cause of the salty flavor in milk is ___________.






4. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






5. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






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






7. Quality of grade A milk is...






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






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






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






11. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






12. The cost of operating Federal orders is paid by ________.






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






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






15. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






16. What will best control contagious mastitis?






17. Milk is a good source of all water soluble vitamins except for _____.






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






19. 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






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






21. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






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






23. The milk becomes the property of the buyer once....






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






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






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






27. What is not a cause of coliform mastitis?






28. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






29. Under federal orders - dairy farmers receive their milk checks?






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






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






32. At the present time - most milk is sold through...






33. _____ is the process of killing all microorganisms.






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






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






36. Milk is sold in units of _____ by the producer to the handler.






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






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






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






40. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






41. What percentage of U.S. households buy fluid milk (on an annual basis)?






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






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






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






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






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






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






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






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






50. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.







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