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






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






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






4. 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.






5. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






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






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






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






9. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






10. 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.






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






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






13. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






14. Fluid milk contains an average of _____ percent solids.






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






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






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






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






19. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






20. What is not an important reason for a five day-seven degree shelf life test?






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






22. 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 __________.






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






24. One gallon of milk weighs _____ pounds.






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






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






27. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






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






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






30. Whole milk contains _____ percent protein.






31. The milk fat differential used in paying for raw milk is...






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






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






34. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






35. The primary factors influencing per capita cheese demand does not include?






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






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






38. The Dairy Herd Improvement Association is a cooperative which provides_______.






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






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






41. Rules developed by the _____ are designed to protect the health and welfare of consumers.






42. Federal milk marketing orders were established in _____.






43. Whole milk contains _____ percent protein.






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






45. Specific gravity of milk at 60ºF is __________.






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






47. The Dairy Herd Improvement Association is a cooperative which provides_______.






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






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






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