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 covered by Federal milk marketing orders is __________.






2. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






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






4. 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 __________.






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






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






7. What is not a cause of coliform mastitis?






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






9. Grade A milk priced under Federal Orders is classified according to...






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






11. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






12. Milk is used most often at?






13. One objective of a federal order is to _______________






14. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






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






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






17. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






18. Milk is a good supplier of minerals except for _____.






19. 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






20. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






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






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






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






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






25. ________ 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.






26. 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 ________.






27. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






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






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






30. 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?






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






32. Adulterants of milk that are detrimental to man's health are _____.






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






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






35. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






36. What vitamin was first discovered in milk fat and is important to eyesight?






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






38. The establishment of a Federal milk marketing order is generally initiated by ________.






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






40. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






41. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






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






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






44. Which is a true statement concerning federal milk marketing orders?






45. Milk is the only source of __________ in nature.






46. Milk is a good source of all water soluble vitamins except for _____.






47. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






48. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






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






50. Which one of the following is not a cause of mastitis?