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 protein in a quart of milk is approximately equivalent to that in ________.






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






3. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






4. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






5. Rules developed by the _____ are designed to protect the health and welfare of consumers.






6. 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?






7. Which group of flavors cannot be detected by odor?






8. A high acid flavor (sour) in milk is caused by ________.






9. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






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






12. Cow's milk contains _____ percent lactose






13. One gallon of milk weighs _____ pounds.






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






15. Which of the following is considered a controversial pricing arrangement?






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






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






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






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






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






21. Bangs Disease is another name for _____.






22. One objective of a federal order is to _______________






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






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






25. 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 ____________.






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






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






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






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






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






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






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






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






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






35. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






36. Milk used for _____ is Class I Milk.






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






38. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






39. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






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






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






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






43. One gallon of milk weighs _____ pounds.






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






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






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






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






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






49. 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






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