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






2. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






3. What do milk marketing cooperatives do?






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






5. 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.






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






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






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






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






10. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






11. The most common off-flavor in milk is __________






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






13. Milk used for _____ is Class I Milk.






14. 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






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






16. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






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






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






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






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






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






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






23. Bangs Disease is another name for _____.






24. Bacteria that survive specific heat treatment are said to be _____.






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






26. 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?






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






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






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






30. The only mastitis pathogen using the mammary gland as its primary habitat is?






31. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






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






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






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






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






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






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






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






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






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






41. Federal milk marketing orders were established in _____.






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






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






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






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






46. One objective of a federal order is to _______________






47. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






48. S. M. Babcock developed the Babcock Test in _____.






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






50. Which one of the following is not a cause of mastitis?







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