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 Mid-American International Agri-Trade Council assists _______






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






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






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






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






6. The Dairy Herd Improvement Association is a cooperative which provides_______.






7. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






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






9. Milk is the only source of __________ in nature.






10. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






11. The milk In what class receives the highest price in the market?






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






13. One objective of a federal order is to _______________






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






15. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






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






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






19. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






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






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






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






23. 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






24. What do milk marketing cooperatives do?






25. The milk becomes the property of the buyer once....






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






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






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






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






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






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






32. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






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






34. Cow's milk contains _____ percent lactose






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






36. 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?






37. What is the most popular size container used for fluid milk?






38. Federal milk marketing orders were established in _____.






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






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






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






42. Milk is sold in units of _____ by the producer to the handler.






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






44. The International Dairy Federation (IDF) mission is to promote ______________.






45. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






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






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






49. Which of the following is not a part of the establishment of a federal marketing order?






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