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






2. The most common off-flavor in milk is __________






3. One objective of a federal order is to _______________






4. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






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






6. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






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






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






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






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






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






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






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






14. 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.






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






16. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






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






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






19. Milk used for _____ is Class I Milk.






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






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






22. What percentage of U.S. households buy fluid milk (on an annual basis)?






23. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






24. One gallon of milk weighs _____ pounds.






25. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






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






27. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






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






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






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






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






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






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






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






36. The most common off-flavor in milk is __________






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






38. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






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






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






41. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






42. What is not an important reason for a five day-seven degree shelf life test?






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






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






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






46. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






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






48. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






49. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






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