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. One gallon of milk weighs _____ pounds.






2. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






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






4. 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.






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






6. One objective of a federal order is to _______________






7. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






8. Bangs Disease is another name for _____.






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






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






11. 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






12. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






14. What causes flavors in milk such as acid - high acid - or sour milk.






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






16. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






17. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






19. The four major sensations are...?






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






21. Cow's milk contains _____ percent lactose






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






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






24. The pasteurized Milk Ordinance regulates what?






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






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






27. ________ 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.






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






29. 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 _______.






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






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






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






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






34. 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.






35. The four major sensations are...?






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






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






38. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






40. 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?






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






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






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






44. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






46. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






47. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






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






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






50. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.