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 contains all the known vitamins and is an especially good source of ___






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






3. Lactose is the principal ________ in milk.






4. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






5. 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.






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






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






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






9. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






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






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






13. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






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






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






17. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






18. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






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






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






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






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






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






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






25. The objectives of the Babcock Institute do not include________________.






26. Milk meeting the highest sanitary requirements is known as Grade _____.






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






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






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






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






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






32. Cow's milk contains _____ percent lactose






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






34. The four major sensations are...?






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






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






37. What directly influence(s) the total supply of milk?






38. Dairy farmers can buy and sell dairy futures on what exchange?






39. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






40. A system of fairly distributing payment among producers in a Federal Milk Market is called...






41. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






43. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






44. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






45. What do milk marketing cooperatives do?






46. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






48. Bacteria that survive specific heat treatment are said to be _____.






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






50. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...