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






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






3. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






4. Continued low calcium intake may result in ______ in adults.






5. 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.






6. What vitamin was first discovered in milk fat and is important to eyesight?






7. Under federal orders - dairy farmers receive their milk checks?






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






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






10. Milk protein contains _____ of the essential amino acids and in appreciable amounts






11. Which of the following is considered a controversial pricing arrangement?






12. Cow's milk contains _____ percent lactose






13. _____ is the process of killing all microorganisms.






14. About _______ of the calcium available in the food supply is provided by milk.






15. Milk used for _____ is Class I Milk.






16. ___________ is a test for rancidity?






17. Whole milk contains _____ percent protein.






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






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






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






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






22. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






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






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






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






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






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






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






29. Which group of flavors cannot be detected by odor?






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






31. 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.






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






33. Specific gravity of milk at 60ºF is __________.






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






35. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






36. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






37. 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.






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






39. The pasteurized Milk Ordinance regulates what?






40. About _______ of the calcium available in the food supply is provided by milk.






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






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






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






44. Under federal orders - dairy farmers receive their milk checks?






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






46. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






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






48. 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 _______.






49. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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