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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. 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.






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






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






4. ___________ is a test for rancidity?






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






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






7. The major cause of the salty flavor in milk is ___________.






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






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






10. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






11. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






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






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






14. Milk covered by Federal milk marketing orders is __________.






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






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






17. In Federal order markets - milk sold for consumption in fluid form is in __________.






18. 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.






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






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






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






22. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






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






24. Under federal orders - dairy farmers receive their milk checks?






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






26. Quality of grade A milk is...






27. The off flavor most likely to be found in milk that has not been cooled properly is...






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






29. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






30. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






31. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






33. The cost of operating Federal orders is paid by ________.






34. 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 __________.






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






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






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






38. Quality of grade A milk is...






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






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






41. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






42. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






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






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






45. One gallon of milk weighs _____ pounds.






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






47. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






48. What is not an objective of milk evaluation?






49. 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?






50. 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.







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