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 is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






2. Each Federal Milk Marketing order is administered by a representative of the...






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






4. What causes flavors in milk such as acid - high acid - or sour milk.






5. The __________ test is used to detect if milk has been pasteurized properly.






6. The only mastitis pathogen using the mammary gland as its primary habitat is?






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






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






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






10. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






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






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






13. Pasteurization was developed in _____ as a heat treatment to preserve food.






14. Lactose is the principal ________ in milk.






15. The pasteurized Milk Ordinance regulates what?






16. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






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






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






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






20. 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






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






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






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






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






25. The only mastitis pathogen using the mammary gland as its primary habitat is?






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






27. Which of the following is not a part of the establishment of a federal marketing order?






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






29. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






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






31. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






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






33. Cow's milk contains _____ percent lactose






34. The four major sensations are...?






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






36. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






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






38. 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?






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






40. What causes flavors in milk such as acid - high acid - or sour milk.






41. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






42. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






43. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






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






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






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






47. Each Federal Milk Marketing order is administered by a representative of the...






48. What will best control contagious mastitis?






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






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