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






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






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






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






5. Grade A milk priced under Federal Orders is classified according to...






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






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






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






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






10. 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?






11. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






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






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






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






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






16. 1. Operating cost of Federal orders are paid by ______.






17. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






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






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






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






21. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






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






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






24. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






25. In the care and management of dairy cows - milking takes _____ percent of the labor.






26. _____ is the cause of the rancid flavor in milk.






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






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






29. Which one of the following is not a cause of mastitis?






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






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






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






33. 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.






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






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






36. ________ 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.






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






38. The pasteurized Milk Ordinance regulates what?






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






40. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






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






42. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






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






45. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






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






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






48. Rules developed by the _____ are designed to protect the health and welfare of consumers.






49. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






50. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.