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






3. Federal milk marketing orders were established in _____.






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






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






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






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






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






9. Milk producers have formed _____ to gain bargaining power.






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






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






12. Quality of grade A milk is...






13. Which group of flavors cannot be detected by odor?






14. Federal Milk Marketing Orders provide or describe...






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






16. The most prevalent off flavor of fluid milk is ______.






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






18. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






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






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






21. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






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






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






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






25. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






26. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






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






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






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






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






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






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






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






34. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






35. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






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






37. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






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






39. The Babcock test is a rapid - simple and accurate test for...






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






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






42. What is the most popular type container used for fluid milk?






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






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






45. One objective of a federal order is to _______________






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






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






48. 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 ____________.






49. ___________ is a test for rancidity?






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