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






2. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






3. Which one of the following is not a cause of mastitis?






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






5. The major cause of the salty flavor in milk is ___________.






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






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






8. ___________ is a test for rancidity?






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






10. The two most important diseases of cattle transmissible to man through milk are _______.






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






12. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






13. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






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






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






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






17. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






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






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






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






21. About _______ of the calcium available in the food supply is provided by milk.






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






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






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






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






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






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






28. 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.






29. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






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






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






32. The largest percentage of the U.S. milk supply is utilized in the production of ______.






33. Lactose is the principal ________ in milk.






34. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






35. One objective of a federal order is to _______________






36. What does not promote metallic/oxidized off flavor in milk?






37. The major cause of the salty flavor in milk is ___________.






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






39. Grade A milk priced under Federal Orders is classified according to...






40. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






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






42. The process of concentrating milk currently being used on the farm is called _________






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






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






45. The Babcock test is a rapid - simple and accurate test for...






46. Federal Milk Marketing Orders provide or describe...






47. What do milk marketing cooperatives do?






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






49. The protein in a quart of milk is approximately equivalent to that in ________.






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