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. What is not a cause of coliform mastitis?






2. The Dairy Herd Improvement Association is a cooperative which provides_______.






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






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






5. Milk with low total solids will produce what off-flavor?






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






7. 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.






8. The main objection of dirt and milkstone on parts is _____.






9. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






10. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






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






12. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






13. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






14. One gallon of milk weighs _____ pounds.






15. Whole milk contains _____ percent protein.






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






17. The __________ test is used to detect if milk has been pasteurized properly.






18. The main objection of dirt and milkstone on parts is _____.






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






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






21. One gallon of milk weighs _____ pounds.






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






23. The major cause of mastitis infections are _____ infections






24. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






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






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






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






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






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






30. A large portion of the population is sensitive to the antibiotic _____.






31. The off flavor most likely to be found in milk that has not been cooled properly is...






32. The cost of operating Federal orders is paid by ________.






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






34. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






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






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






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






39. The primary factors influencing per capita cheese demand does not include?






40. Lactose is the principal ________ in milk.






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






42. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






43. The __________ test is used to detect if milk has been pasteurized properly.






44. 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 ____________.






45. Federal milk marketing orders were established in _____.






46. Milk with low total solids will produce what off-flavor?






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






48. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






49. 1. Operating cost of Federal orders are paid by ______.






50. The greatest amount of regular ice cream produced in the U.S. is in the _________ section