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






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






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






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






5. Rules developed by the _____ are designed to protect the health and welfare of consumers.






6. Milk is the only source of __________ in nature.






7. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






8. _______ indicates the percentage of milk used in each class.






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






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






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






12. Bangs Disease is another name for _____.






13. ___________ is a test for rancidity?






14. 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






15. 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.






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






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






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






19. The milk fat differential used in paying for raw milk is...






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






21. 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.






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






23. To remove fat from milking equipment use...






24. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






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






26. Milk producers have formed _____ to gain bargaining power.






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






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






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






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






31. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






32. 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.






33. One gallon of milk weighs _____ pounds.






34. The only persons regulated by federal orders are _____.






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






36. Bangs Disease is another name for _____.






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






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






39. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






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






41. Grade A milk priced under Federal Orders is classified according to...






42. 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






43. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






44. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






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






47. 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.






48. What do milk marketing cooperatives do?






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






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