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. The process of concentrating milk currently being used on the farm is called _________






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






3. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






4. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






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






6. The major cause of mastitis infections are _____ infections






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






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






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






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






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






12. What is not a cause of coliform mastitis?






13. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






14. What causes flavors in milk such as acid - high acid - or sour milk.






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






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






17. ________ 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.






18. ________ 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.






19. 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.






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






21. Cow's milk contains _____ percent lactose






22. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






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






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






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






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






29. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






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






31. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






32. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






34. Milk is used most often at?






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






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






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






38. Pasteurization was developed in _____ as a heat treatment to preserve food.






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






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






41. Which of the following is not a part of the establishment of a federal marketing order?






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






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






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






45. Which group of flavors cannot be detected by odor?






46. Milk used for _____ is Class I Milk.






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






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






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






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