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






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






3. Milk used for _____ is Class I Milk.






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






5. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






6. In Federal order markets - milk sold for consumption in fluid form is in __________.






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






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






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






10. A system of fairly distributing payment among producers in a Federal Milk Market is called...






11. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






12. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






13. 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.






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






15. Milk used for _____ is Class I Milk.






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






17. 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






18. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






19. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






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






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






22. Milk meeting the highest sanitary requirements is known as Grade _____.






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






24. Continued low calcium intake may result in ______ in adults.






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






26. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






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






28. Whole milk contains _____ percent protein.






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






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






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






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






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






34. ________ 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.






35. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






36. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






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






38. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






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






40. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






41. What is not a cause of coliform mastitis?






42. A cryoscopy is an important tool that test for __________ in milk.






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






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






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






46. 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.






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






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






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






50. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off