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






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






3. 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.






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






5. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






6. What is not an important reason for a five day-seven degree shelf life test?






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






8. The Dairy Herd Improvement Association is a cooperative which provides_______.






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






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






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






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






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






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






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






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






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






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






20. About _______ of the calcium available in the food supply is provided by milk.






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






22. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






24. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






26. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






27. 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.






28. The California mastitis test is done to...






29. One gallon of milk weighs _____ pounds.






30. Milk protein contains _____ of the essential amino acids and in appreciable amounts






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






32. 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 ____________.






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






34. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






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






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






37. For the maximum intake of calcium - one should consume_______.






38. __________ is usually the most abundant of the major solid components of milk.






39. The components of milk responsible for richness and sweetness - in this order are...






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






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






42. Whole milk contains _____ percent protein.






43. Dairy farmers can buy and sell dairy futures on what exchange?






44. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






45. What vitamin was first discovered in milk fat and is important to eyesight?






46. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






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






48. The insufficient removal of milk from the milk collection system is called _____.






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






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