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






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






3. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






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






6. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






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






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






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






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






11. What percent of all milk produced in the U.S. is sold to dairy processing plants?






12. Federal milk marketing orders were established in _____.






13. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






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






15. The two most important etlologic agents of mastitis are __________.






16. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






17. Milk covered by Federal milk marketing orders is __________.






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






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






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






21. 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.






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






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






24. Milk is used most often at?






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






26. The two most important etlologic agents of mastitis are __________.






27. The milk fat differential used in paying for raw milk is...






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






29. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






31. 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






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






33. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






34. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






35. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






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






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






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






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






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






42. In the care and management of dairy cows - milking takes _____ percent of the labor.






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






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






45. Quality of grade A milk is...






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






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






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






49. The major cause of mastitis infections are _____ infections






50. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days