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. Under federal orders - dairy farmers receive their milk checks?






2. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






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






4. One gallon of milk weighs _____ pounds.






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






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






7. Cow's milk contains _____ percent lactose






8. What do milk marketing cooperatives do?






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






10. Milk used for _____ is Class I Milk.






11. Federal Milk Marketing Orders provide or describe...






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






13. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






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






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






16. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






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






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






19. About _______ of the calcium available in the food supply is provided by milk.






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






21. Lactose is the principal ________ in milk.






22. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






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






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






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






26. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






27. 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






28. The two most important diseases of cattle transmissible to man through milk are _______.






29. 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.






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






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






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






33. 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?






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






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






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






37. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






38. 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.






39. What does not promote metallic/oxidized off flavor in milk?






40. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






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






43. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






44. 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






45. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






46. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






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






49. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






50. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.