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 is the only source of __________ in nature.






2. The major cause of mastitis infections are _____ infections






3. Cow's milk contains _____ percent lactose






4. Whole milk contains _____ percent protein.






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






6. Bangs Disease is another name for _____.






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






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






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






10. Continued low calcium intake may result in ______ in adults.






11. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






13. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






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






15. Milk is sold in units of _____ by the producer to the handler.






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






17. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






18. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






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






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






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






23. Lactose is the principal ________ in milk.






24. S. M. Babcock developed the Babcock Test in _____.






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






26. Continued low calcium intake may result in ______ in adults.






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






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






29. Which of the following have dairy farmers - through their cooperatives opposed?






30. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






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






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






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






35. A high acid flavor (sour) in milk is caused by ________.






36. Products eligible for the Dairy Export Incentive Program (DEIP).






37. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






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






39. Milk used for _____ is Class I Milk.






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






41. The milk In what class receives the highest price in the market?






42. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






43. 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






44. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






45. What is not a cause of coliform mastitis?






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






47. A system of fairly distributing payment among producers in a Federal Milk Market is called...






48. ___________ is a test for rancidity?






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






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