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 covered by Federal milk marketing orders is __________.






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






3. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






4. The insufficient removal of milk from the milk collection system is called _____.






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






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






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






8. Specific gravity of milk at 60ºF is __________.






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






10. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






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






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






13. The California mastitis test is done to...






14. Each Federal Milk Marketing order is administered by a representative of the...






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






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






17. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






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






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






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






21. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






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






23. The only mastitis pathogen using the mammary gland as its primary habitat is?






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






25. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






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






28. 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?






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






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






31. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






33. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






34. The major cause of the salty flavor in milk is ___________.






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






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






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






38. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






40. What do milk marketing cooperatives do?






41. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






42. One gallon of milk weighs _____ pounds.






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






44. ________ 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.






45. Badly dented or damaged milker unit parts are caused by?






46. One gallon of milk weighs _____ pounds.






47. _____ is the process of killing all microorganisms.






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






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