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






2. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






3. 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.






4. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






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






6. The Babcock test is a rapid - simple and accurate test for...






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






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






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






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






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






12. Dairy farmers can buy and sell dairy futures on what exchange?






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






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






15. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






16. What do milk marketing cooperatives do?






17. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






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






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






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






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






23. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






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






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






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






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






28. Aflatoxins sometimes found in dairy foods are produced by what?






29. What is not a cause of coliform mastitis?






30. What is the most popular size container used for fluid milk?






31. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






32. What do milk marketing cooperatives do?






33. Which is a true statement concerning federal milk marketing orders?






34. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






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






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






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






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






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






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






41. Quality of grade A milk is...






42. One objective of a federal order is to _______________






43. 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 ____________.






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






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






46. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






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






48. 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.






49. For the maximum intake of calcium - one should consume_______.






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