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. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






2. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






3. Lactose is the principal ________ in milk.






4. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






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






7. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






8. 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.






9. Milk used for _____ is Class I Milk.






10. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






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






13. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






14. ________ 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.






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






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






17. 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 _______.






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






19. Milk is a good supplier of minerals except for _____.






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






21. 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.






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






23. What percent of all milk produced in the U.S. is sold to dairy processing plants?






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






25. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






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






27. 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 ________.






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






29. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






30. One objective of a federal order is to _______________






31. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






32. What do milk marketing cooperatives do?






33. 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?






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






35. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






36. 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 _______.






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






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






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






40. The milk fat differential used in paying for raw milk is...






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






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






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






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






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






46. Cow's milk contains _____ percent lactose






47. One gallon of milk weighs _____ pounds.






48. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






49. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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