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. 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?






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






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






4. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






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






6. What do milk marketing cooperatives do?






7. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






8. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






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






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






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






13. 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?






14. 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.






15. 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?






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






17. 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.






18. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






19. The most prevalent off flavor of fluid milk is ______.






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






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






22. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






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






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






25. Each Federal Milk Marketing order is administered by a representative of the...






26. __________ is usually the most abundant of the major solid components of milk.






27. 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






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






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






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






31. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






33. Class II manufactured dairy products are used in soft manufactured products such as?






34. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






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






36. Dairy farmers can buy and sell dairy futures on what exchange?






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






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






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






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






41. What is not a cause of coliform mastitis?






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






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






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






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






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






47. ___________ is a test for rancidity?






48. 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?






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






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