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






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






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






4. What does not promote metallic/oxidized off flavor in milk?






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






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






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






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






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






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






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






12. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






13. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






14. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






15. The form of mastitis that is hidden from sight is known as _______






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






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






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






19. 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.






20. What do milk marketing cooperatives do?






21. The pasteurized Milk Ordinance regulates what?






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






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






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






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






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






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






28. The major cause of mastitis infections are _____ infections






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






30. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






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






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






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






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






35. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






37. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






38. Federal Milk Marketing Orders provide or describe...






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






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






41. The U.S. Dairy Export Council (USDEC) was created by ___________.






42. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






44. The form of mastitis that is hidden from sight is known as _______






45. Class II manufactured dairy products are used in soft manufactured products such as?






46. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






47. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






48. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






49. What is not a cause of coliform mastitis?






50. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?