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






2. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






3. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






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






5. What do milk marketing cooperatives do?






6. Lactose is the principal ________ in milk.






7. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






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






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






10. 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?






11. The California mastitis test is done to...






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






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






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






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






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






17. 1. Operating cost of Federal orders are paid by ______.






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






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






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






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






22. The off flavor most likely to be found in milk that has not been cooled properly is...






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






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






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






26. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






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






28. Milk protein contains _____ of the essential amino acids and in appreciable amounts






29. What will best control contagious mastitis?






30. The __________ test is used to detect if milk has been pasteurized properly.






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






32. 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.






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






34. 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?






35. _______ indicates the percentage of milk used in each class.






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






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






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






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






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






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






42. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






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






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






45. 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 _______.






46. At the present time - most milk is sold through...






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






48. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






49. 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.






50. The two main proteins in milk are ____ and ____.