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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 two most important etlologic agents of mastitis are __________.






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






3. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






4. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






5. The process of concentrating milk currently being used on the farm is called _________






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






7. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






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






10. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






12. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






13. Cow's milk contains _____ percent lactose






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






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






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






17. Milk with low total solids will produce what off-flavor?






18. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






19. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






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






22. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






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






24. Products eligible for the Dairy Export Incentive Program (DEIP).






25. 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.






26. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






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






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






29. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






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






31. _____ is the cause of the rancid flavor in milk.






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






33. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






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






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






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






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






38. The largest percentage of the U.S. milk supply is utilized in the production of ______.






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






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






41. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






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






43. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






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






45. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






46. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






47. The pasteurized Milk Ordinance regulates what?






48. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






49. Milk provides _____and_____ in approximately the same ratio as found in bone.






50. 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






Can you answer 50 questions in 15 minutes?



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