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






3. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






4. What is not a cause of coliform mastitis?






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






6. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






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






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






9. _____ is the process of killing all microorganisms.






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






11. What do milk marketing cooperatives do?






12. A large portion of the population is sensitive to the antibiotic _____.






13. 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?






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






15. The major cause of mastitis infections are _____ infections






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






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






18. A large portion of the population is sensitive to the antibiotic _____.






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






20. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






21. Milk is used most often at?






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






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






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






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






26. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






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






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






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






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






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






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






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






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






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






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






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






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






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






40. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






41. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






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






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






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






46. Specific gravity of milk at 60ºF is __________.






47. 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






48. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






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






50. A milk gland that is destroyed because of mastitis is called _____.