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 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






2. What does not promote metallic/oxidized off flavor in milk?






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






4. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






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






6. ___________ is a test for rancidity?






7. 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.






8. Fluid milk contains an average of _____ percent solids.






9. 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?






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






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






12. 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.






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






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






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






16. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






17. 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?






18. 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 _______.






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






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






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






22. Adulterants of milk that are detrimental to man's health are _____.






23. 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.






24. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






25. _____ is the process of killing all microorganisms.






26. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






27. Milk used for _____ is Class I Milk.






28. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






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






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






31. Milk with low total solids will produce what off-flavor?






32. _____ is the process of killing all microorganisms.






33. The two most important etlologic agents of mastitis are __________.






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






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






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






37. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






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






39. Milk is a good source of all water soluble vitamins except for _____.






40. The two most important diseases of cattle transmissible to man through milk are _______.






41. One objective of a federal order is to _______________






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






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






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






45. Milk contains all the known vitamins and is an especially good source of ___






46. The process of concentrating milk currently being used on the farm is called _________






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






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






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






50. What is the most popular type container used for fluid milk?