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 percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






3. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






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






6. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






7. The only persons regulated by federal orders are _____.






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






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






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






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






12. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






13. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






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






15. Bangs Disease is another name for _____.






16. 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...






17. Milk covered by Federal milk marketing orders is __________.






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






19. Pasteurization was developed in _____ as a heat treatment to preserve food.






20. The two most important etlologic agents of mastitis are __________.






21. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






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






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






24. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






25. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






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






27. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






29. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






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






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






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






33. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






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






35. __________ is usually the most abundant of the major solid components of milk.






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






37. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






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






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






41. 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 _______.






42. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






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






44. Milk contains all the known vitamins and is an especially good source of ___






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






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






47. ________ 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.






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






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






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