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. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






2. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






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






4. Which of the following is untrue concerning the federal milk marketing orders?






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






7. What percentage of U.S. households buy fluid milk (on an annual basis)?






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






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






10. Milk used for _____ is Class I Milk.






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






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






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






14. The milk becomes the property of the buyer once....






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






16. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






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






18. The only mastitis pathogen using the mammary gland as its primary habitat is?






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






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






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






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






23. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






24. Flavors of milk may be caused in general by _______________.






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






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






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






28. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






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






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






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






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






33. The U.S. Dairy Export Council (USDEC) was created by ___________.






34. 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.






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






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






37. _____ is the cause of the rancid flavor in milk.






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






39. The pasteurized Milk Ordinance regulates what?






40. What percentage of U.S. households buy fluid milk (on an annual basis)?






41. In the care and management of dairy cows - milking takes _____ percent of the labor.






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






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






44. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






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






47. What do milk marketing cooperatives do?






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






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






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