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. One objective of a federal order is to _______________






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






3. The major cause of mastitis infections are _____ infections






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






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






6. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






7. 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?






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






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






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






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






12. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






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






14. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






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






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






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






18. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






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






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






21. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






23. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






24. What is not an objective of milk evaluation?






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






26. 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






27. The most common off-flavor in milk is __________






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






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






30. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






31. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






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






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






35. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






36. ___________ is a test for rancidity?






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






38. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






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






40. Whole milk contains _____ percent protein.






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






42. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






43. A high acid flavor (sour) in milk is caused by ________.






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






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






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






47. What do milk marketing cooperatives do?






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






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






50. Bangs Disease is another name for _____.