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






2. Water added to milk is detected by checking the _____.






3. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






4. ___________ is a test for rancidity?






5. Milk is used most often at?






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






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






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






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






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






11. What vitamin was first discovered in milk fat and is important to eyesight?






12. What will best control contagious mastitis?






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






14. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






15. Lactose is the principal ________ in milk.






16. Milk is sold in units of _____ by the producer to the handler.






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






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






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






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






21. 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.






22. Milk is a good supplier of minerals except for _____.






23. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






24. 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?






25. Grade A milk priced under Federal Orders is classified according to...






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






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






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






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






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






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






32. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






33. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






34. _____ is the process of killing all microorganisms.






35. 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...






36. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






37. One objective of a federal order is to _______________






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






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






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






41. Bangs Disease is another name for _____.






42. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






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






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






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






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






47. What is the most popular type container used for fluid milk?






48. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






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






50. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.