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






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






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






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






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






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






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






8. Adulterants of milk that are detrimental to man's health are _____.






9. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






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






11. Rules developed by the _____ are designed to protect the health and welfare of consumers.






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






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






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






15. At the present time - most milk is sold through...






16. Badly dented or damaged milker unit parts are caused by?






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






18. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






19. Milk with low total solids will produce what off-flavor?






20. The insufficient removal of milk from the milk collection system is called _____.






21. A cryoscopy is an important tool that test for __________ in milk.






22. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






23. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






24. To remove fat from milking equipment use...






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






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






27. Whole milk contains _____ percent protein.






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






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






30. Which is a true statement concerning federal milk marketing orders?






31. 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?






32. What percent of all milk produced in the U.S. is sold to dairy processing plants?






33. 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 ________.






34. What percentage of U.S. households buy fluid milk (on an annual basis)?






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






36. 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.






37. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






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






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






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






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






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






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






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






45. Under federal orders - dairy farmers receive their milk checks?






46. The pasteurized Milk Ordinance regulates what?






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






48. The major cause of mastitis infections are _____ infections






49. Lactose is the principal ________ in milk.






50. Milk meeting the highest sanitary requirements is known as Grade _____.