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. Milk producers have formed _____ to gain bargaining power.






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






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






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






5. ________ 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.






6. ________ 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.






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






8. Bangs Disease is another name for _____.






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






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






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






12. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






13. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






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






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






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






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






18. 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.






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






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






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






22. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






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






24. Whole milk contains _____ percent protein.






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






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






27. 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?






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






29. Federal milk marketing orders were established in _____.






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






31. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






32. The pasteurized Milk Ordinance regulates what?






33. 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






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. Milk supplies more than 70% of which vital component of the American diet?






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






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






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






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






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






41. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






43. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






44. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






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






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






47. A high acid flavor (sour) in milk is caused by ________.






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






49. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






50. Which group of flavors cannot be detected by odor?