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 establishment of a Federal milk marketing order is generally initiated by ________.






2. In Federal order markets - milk sold for consumption in fluid form is in __________.






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






4. The major cause of the salty flavor in milk is ___________.






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






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






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






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






9. The most prevalent off flavor of fluid milk is ______.






10. Which of the following is untrue concerning the federal milk marketing orders?






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






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






13. The two main proteins in milk are ____ and ____.






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






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






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






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






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






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






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






21. A system of fairly distributing payment among producers in a Federal Milk Market is called...






22. Products eligible for the Dairy Export Incentive Program (DEIP).






23. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






24. A large portion of the population is sensitive to the antibiotic _____.






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






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






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






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






29. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






30. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






32. Milk is a good source of all water soluble vitamins except for _____.






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






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






35. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






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






37. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






38. 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?






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






40. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






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






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






43. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






44. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






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






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






47. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






48. The two most important diseases of cattle transmissible to man through milk are _______.






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






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