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. For the maximum intake of calcium - one should consume_______.






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






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






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






5. Water added to milk is detected by checking the _____.






6. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






7. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






8. The components of milk responsible for richness and sweetness - in this order are...






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






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






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






12. Federal Milk Marketing Orders are a mechanism for...






13. Which of the following four primary taste sensations is correctly matched with the causal agent?






14. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






15. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






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






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






19. One gallon of milk weighs _____ pounds.






20. The four major sensations are...?






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






22. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






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






24. The main objection of dirt and milkstone on parts is _____.






25. The International Dairy Federation (IDF) mission is to promote ______________.






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






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






28. 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?






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






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






31. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






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






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






35. What percent of all milk produced in the U.S. is sold to dairy processing plants?






36. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






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






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






39. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






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






41. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






42. 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.






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






44. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






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






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






47. The form of mastitis that is hidden from sight is known as _______






48. ________ 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.






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






50. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.