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. Milk used for _____ is Class I Milk.






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






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






4. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






5. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






7. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






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






9. The components of milk responsible for richness and sweetness - in this order are...






10. 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 ________.






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






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






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






14. One gallon of milk weighs _____ pounds.






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






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






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






18. The only persons regulated by federal orders are _____.






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






20. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






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






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






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






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






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






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






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






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






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






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






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






32. Adulterants of milk that are detrimental to man's health are _____.






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






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






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






36. 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.






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






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






39. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






41. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






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






43. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






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






45. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






46. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






47. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






49. Milk is used most often at?






50. A large portion of the population is sensitive to the antibiotic _____.