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 found in cows with a high somatic cell count would result in a decrease in __________.






2. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






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






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






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






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






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






8. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






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






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






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






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






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






14. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






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






16. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






17. 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.






18. 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






19. The milk becomes the property of the buyer once....






20. _____ is the process of killing all microorganisms.






21. 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?






22. The milk In what class receives the highest price in the market?






23. 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?






24. The pasteurized Milk Ordinance regulates what?






25. The most common off-flavor in milk is __________






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






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






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






29. The primary factors influencing per capita cheese demand does not include?






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






31. Flavors of milk may be caused in general by _______________.






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






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






34. 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.






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






36. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






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






38. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






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






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






41. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






42. 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?






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






44. 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.






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






46. Which of the following is considered a controversial pricing arrangement?






47. What do milk marketing cooperatives do?






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






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






50. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days