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 primary factors influencing per capita cheese demand does not include?






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






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






4. A system of fairly distributing payment among producers in a Federal Milk Market is called...






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






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






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






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






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






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






11. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






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






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






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






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






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






17. The form of mastitis that is hidden from sight is known as _______






18. 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 ____________.






19. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






20. Bangs Disease is another name for _____.






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






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






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






24. The cost of operating Federal orders is paid by ________.






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






26. Milk found in cows with a high somatic cell count would result in a decrease in __________.






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






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






29. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






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






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






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






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






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






35. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






36. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






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






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






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






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






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






43. Milk supplies more than 70% of which vital component of the American diet?






44. 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?






45. 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.






46. 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.






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






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






49. 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






50. _________ is the time after processing during which a dairy product normally remains suitable for human consumption