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






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






3. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






4. 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






5. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






6. Milk is sold in units of _____ by the producer to the handler.






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






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






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






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






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






12. 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 ________.






13. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






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






15. Milk used for _____ is Class I Milk.






16. Cow's milk contains _____ percent lactose






17. Federal milk marketing orders were established in _____.






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






19. ___________ is a test for rancidity?






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






21. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






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






23. ________ 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.






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






25. 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.






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






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






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






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






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






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






32. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






33. 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 _______.






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






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






36. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






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






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






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






41. 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?






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






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






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






45. What is the most popular size container used for fluid milk?






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






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






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






49. 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






50. Milk used for _____ is Class I Milk.