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. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






2. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






3. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






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






5. The two main proteins in milk are ____ and ____.






6. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






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






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






9. Milk covered by Federal milk marketing orders is __________.






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






11. 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 _______.






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






13. 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






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






15. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






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






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






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






19. The milk fat differential used in paying for raw milk is...






20. 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?






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






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






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






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






25. The pasteurized Milk Ordinance regulates what?






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






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






28. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






29. One objective of a federal order is to _______________






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






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






32. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






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






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






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






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






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






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






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






40. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






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






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






43. What is not an objective of milk evaluation?






44. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






45. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






46. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






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






48. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






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






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