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. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






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






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






4. Milk producers have formed _____ to gain bargaining power.






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






6. S. M. Babcock developed the Babcock Test in _____.






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






8. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






9. Whole milk contains _____ percent protein.






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






11. _____ and _____ are the two main proteins in milk.






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






13. 1. Operating cost of Federal orders are paid by ______.






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






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






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






17. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






18. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






19. Milk is used most often at?






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






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






22. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






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






24. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






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






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






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






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






29. Net profit after taxes divided by annual net sales is called ___________.






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






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






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






33. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






34. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






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






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






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






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






40. The milk In what class receives the highest price in the market?






41. Bangs Disease is another name for _____.






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






43. 1. Operating cost of Federal orders are paid by ______.






44. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






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






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






47. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






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






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






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