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






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






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






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






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






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






7. 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 _______.






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






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






10. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






11. 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






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






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






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






15. The largest percentage of the U.S. milk supply is utilized in the production of ______.






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






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






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






19. What directly influence(s) the total supply of milk?






20. Which of the following four primary taste sensations is correctly matched with the causal agent?






21. The main objection of dirt and milkstone on parts is _____.






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






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






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






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






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






27. 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.






28. For the maximum intake of calcium - one should consume_______.






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






30. What percentage of U.S. households buy fluid milk (on an annual basis)?






31. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






33. What percentage of U.S. households buy fluid milk (on an annual basis)?






34. 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






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






36. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






37. 1. Operating cost of Federal orders are paid by ______.






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






39. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






40. For the maximum intake of calcium - one should consume_______.






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






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






43. Federal milk marketing orders were established in _____.






44. 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?






45. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






46. Net profit after taxes divided by annual net sales is called ___________.






47. The form of mastitis that is hidden from sight is known as _______






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






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






50. 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?







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