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. A large portion of the population is sensitive to the antibiotic _____.






2. 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?






3. One gallon of milk weighs _____ pounds.






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






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






6. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






7. What will best control contagious mastitis?






8. 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.






9. The components of milk responsible for richness and sweetness - in this order are...






10. 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.






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






12. _____ is the process of killing all microorganisms.






13. A milk gland that is destroyed because of mastitis is called _____.






14. Quality of grade A milk is...






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






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






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






18. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






19. 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 _______.






20. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






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






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






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






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






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






26. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






27. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






28. 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 _______.






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






30. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






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






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






33. The primary factors influencing per capita cheese demand does not include?






34. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






35. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






36. One gallon of milk weighs _____ pounds.






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






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






39. Whole milk contains _____ percent protein.






40. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






41. 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?






42. 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?






43. One objective of a federal order is to _______________






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






45. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






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






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






48. The __________ test is used to detect if milk has been pasteurized properly.






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






50. What is not an important reason for a five day-seven degree shelf life test?