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






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






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






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






5. Badly dented or damaged milker unit parts are caused by?






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






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






8. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






9. What is not a cause of coliform mastitis?






10. The pasteurized Milk Ordinance regulates what?






11. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






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






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






14. One objective of a federal order is to _______________






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






16. Which of the following is not a part of the establishment of a federal marketing order?






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






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






19. Water added to milk is detected by checking the _____.






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






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






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






23. 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






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






25. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






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






27. The Mid-American International Agri-Trade Council assists _______






28. Cow's milk contains _____ percent lactose






29. Federal milk marketing orders were established in _____.






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






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






32. 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 ________.






33. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






34. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






35. _____ is the cause of the rancid flavor in milk.






36. 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.






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






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






39. 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






40. ___________ is a test for rancidity?






41. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






42. Milk meeting the highest sanitary requirements is known as Grade _____.






43. Specific gravity of milk at 60ºF is __________.






44. 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?






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






46. What will best control contagious mastitis?






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






48. Water added to milk is detected by checking the _____.






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






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