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. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






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






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






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






5. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






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






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






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






9. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






10. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






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






13. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






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






16. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






17. 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 __________.






18. Continued low calcium intake may result in ______ in adults.






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






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






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






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






23. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






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






25. Lactose is the principal ________ in milk.






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






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






29. A milk gland that is destroyed because of mastitis is called _____.






30. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






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






32. Milk is the only source of __________ in nature.






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






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






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






36. 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.






37. 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 _______.






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






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






40. 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?






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






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






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






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






45. Federal milk marketing orders were established in _____.






46. 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.






47. The two most important etlologic agents of mastitis are __________.






48. The insufficient removal of milk from the milk collection system is called _____.






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






50. What will best control contagious mastitis?