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






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






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






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






5. The __________ test is used to detect if milk has been pasteurized properly.






6. 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.






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






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






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






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






11. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






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






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






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






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






16. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






17. 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 __________.






18. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






20. In Federal order markets - milk sold for consumption in fluid form is in __________.






21. Quality of grade A milk is...






22. ________ 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.






23. A high acid flavor (sour) in milk is caused by ________.






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






25. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






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






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






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






29. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






30. 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 _______.






31. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






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






33. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






34. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






35. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






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






37. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






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






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






41. Milk covered by Federal milk marketing orders is __________.






42. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






43. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






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






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






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






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






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






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