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 milk becomes the property of the buyer once....






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






3. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






5. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






7. Which of the following have dairy farmers - through their cooperatives opposed?






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






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






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






11. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






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






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






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






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






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






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






18. 1. Operating cost of Federal orders are paid by ______.






19. Cow's milk contains _____ percent lactose






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






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






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






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






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






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






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






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






28. What will best control contagious mastitis?






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






30. What percentage of U.S. households buy fluid milk (on an annual basis)?






31. Aflatoxins sometimes found in dairy foods are produced by what?






32. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






33. 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?






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






35. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






36. 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.






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






38. The current supply & demand situation has which of the products from milk in short supply?






39. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






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






42. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






43. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






44. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






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






46. 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 ____________.






47. _____ and _____ are the two main proteins in milk.






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






49. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






50. 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