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. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






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






4. What do milk marketing cooperatives do?






5. The Babcock test is a rapid - simple and accurate test for...






6. At the present time - most milk is sold through...






7. Milk found in cows with a high somatic cell count would result in a decrease in __________.






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






9. What percent of all milk produced in the U.S. is sold to dairy processing plants?






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






11. What percent of all milk produced in the U.S. is sold to dairy processing plants?






12. What is not an objective of milk evaluation?






13. To remove fat from milking equipment use...






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






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






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






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






18. Bangs Disease is another name for _____.






19. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






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






21. 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






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






23. 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...






24. In the care and management of dairy cows - milking takes _____ percent of the labor.






25. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






26. 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 ________.






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






28. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






29. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






31. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






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






33. 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?






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






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






36. Flavors of milk may be caused in general by _______________.






37. 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






38. Adulterants of milk that are detrimental to man's health are _____.






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






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






41. 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.






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






43. Whole milk contains _____ percent protein.






44. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






45. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






46. 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?






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






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






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






50. 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