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






2. ________ 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.






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






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






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






6. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






8. 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.






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






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






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






12. The off flavor most likely to be found in milk that has not been cooled properly is...






13. Aflatoxins sometimes found in dairy foods are produced by what?






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






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






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






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






18. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






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






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






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






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






23. One gallon of milk weighs _____ pounds.






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






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






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






27. Milk meeting the highest sanitary requirements is known as Grade _____.






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






29. Milk used for _____ is Class I Milk.






30. Federal milk marketing orders were established in _____.






31. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






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






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






34. Lactose is the principal ________ in milk.






35. 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 ________.






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






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






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






39. 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 __________.






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






41. What is not an objective of milk evaluation?






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






43. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






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






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






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






48. Federal milk marketing orders were established in _____.






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






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