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






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






3. The Mid-American International Agri-Trade Council assists _______






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






5. What is not a cause of coliform mastitis?






6. Federal Milk Marketing Orders are a mechanism for...






7. 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?






8. What directly influence(s) the total supply of milk?






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






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






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






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






13. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






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






15. Milk contains all the known vitamins and is an especially good source of ___






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






17. The establishment of a Federal milk marketing order is generally initiated by ________.






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






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






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






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






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






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






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






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






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






27. Which of the following is untrue concerning the federal milk marketing orders?






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






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






30. 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.






31. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






32. Cow's milk contains _____ percent lactose






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






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






35. _____ is the cause of the rancid flavor in milk.






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






37. Milk is used most often at?






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






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






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






41. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






42. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






43. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






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






45. What causes flavors in milk such as acid - high acid - or sour milk.






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






47. Fluid milk contains an average of _____ percent solids.






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






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






50. 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?