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






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






3. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






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






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






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






7. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






8. The main objection of dirt and milkstone on parts is _____.






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






10. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






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






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






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






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






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






16. Milk protein contains _____ of the essential amino acids and in appreciable amounts






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






18. A system of fairly distributing payment among producers in a Federal Milk Market is called...






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






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






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






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






23. Which of the following have dairy farmers - through their cooperatives opposed?






24. Which of the following is considered a controversial pricing arrangement?






25. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






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






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






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






29. What is the most popular size container used for fluid milk?






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






31. 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 ________.






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






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






34. The California mastitis test is done to...






35. What is not an objective of milk evaluation?






36. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






37. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






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






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






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






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






43. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






44. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






45. Milk is a good source of all water soluble vitamins except for _____.






46. What will best control contagious mastitis?






47. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






48. What is not an objective of milk evaluation?






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






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