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 contains all the known vitamins and is an especially good source of ___






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






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






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






5. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






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






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






8. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






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






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






11. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






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






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






14. What is not a cause of coliform mastitis?






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






16. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






17. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






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






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






21. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






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






24. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






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






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






27. 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...






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






29. Federal milk marketing orders were established in _____.






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






31. ________ 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.






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






33. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






34. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






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






36. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






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






38. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






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






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






42. The main objection of dirt and milkstone on parts is _____.






43. Milk with low total solids will produce what off-flavor?






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






45. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






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






48. _____ is the process of killing all microorganisms.






49. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






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