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 will best control contagious mastitis?






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






3. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






4. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






5. Class II manufactured dairy products are used in soft manufactured products such as?






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






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






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






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






10. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






11. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






12. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






13. The objectives of the Babcock Institute do not include________________.






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






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






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






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






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






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






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






21. Net profit after taxes divided by annual net sales is called ___________.






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






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






24. 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 ________.






25. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






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






27. 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.






28. 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?






29. Lactose is the principal ________ in milk.






30. What do milk marketing cooperatives do?






31. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






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






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






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






35. 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.






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






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






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






39. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






40. Milk is used most often at?






41. The major cause of the salty flavor in milk is ___________.






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






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






44. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






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






46. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






48. Each Federal Milk Marketing order is administered by a representative of the...






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






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