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 U.S. Dairy Export Council (USDEC) was created by ___________.






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






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






4. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






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






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






7. The pasteurized Milk Ordinance regulates what?






8. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






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






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






11. Fluid milk contains an average of _____ percent solids.






12. ________ 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.






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






14. Badly dented or damaged milker unit parts are caused by?






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






16. The establishment of a Federal milk marketing order is generally initiated by ________.






17. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






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






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






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






21. The protein in a quart of milk is approximately equivalent to that in ________.






22. Milk is a good supplier of minerals except for _____.






23. The Mid-American International Agri-Trade Council assists _______






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






25. Which is a true statement concerning federal milk marketing orders?






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






27. A cryoscopy is an important tool that test for __________ in milk.






28. 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?






29. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






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






32. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






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






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






35. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






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






37. 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.






38. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






39. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






40. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






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






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






43. 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.






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






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






46. 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?






47. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






48. The main objection of dirt and milkstone on parts is _____.






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






50. Quality of grade A milk is...