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. The largest percentage of the U.S. milk supply is utilized in the production of ______.






3. At the present time - most milk is sold through...






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






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






6. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






7. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






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






9. Bacteria that survive specific heat treatment are said to be _____.






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






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






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






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






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






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






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






17. Net profit after taxes divided by annual net sales is called ___________.






18. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






19. The objectives of the Babcock Institute do not include________________.






20. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






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






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






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






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






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






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






27. The milk fat differential used in paying for raw milk is...






28. Milk producers have formed _____ to gain bargaining power.






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






30. 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.






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






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






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






34. 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 __________.






35. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






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






37. S. M. Babcock developed the Babcock Test in _____.






38. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






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






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






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






43. What do milk marketing cooperatives do?






44. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






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






46. Cow's milk contains _____ percent lactose






47. What will best control contagious mastitis?






48. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






49. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






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