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






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






3. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






4. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






5. Products eligible for the Dairy Export Incentive Program (DEIP).






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






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






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






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






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






11. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






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






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






14. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






15. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






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






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






18. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






19. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






21. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






22. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






23. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






24. 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?






25. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






26. A high acid flavor (sour) in milk is caused by ________.






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






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






29. Milk is a good supplier of minerals except for _____.






30. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






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






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






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






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






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






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






37. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






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






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






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






41. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






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






43. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






44. _______ indicates the percentage of milk used in each class.






45. 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.






46. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






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






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






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






50. The U.S. Dairy Export Council (USDEC) was created by ___________.