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






2. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






3. 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.






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






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






6. Badly dented or damaged milker unit parts are caused by?






7. The major cause of mastitis infections are _____ infections






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






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






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






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






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






13. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






14. A milk gland that is destroyed because of mastitis is called _____.






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






16. The California mastitis test is done to...






17. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






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






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






20. 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.






21. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






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






23. Milk used for _____ is Class I Milk.






24. Bangs Disease is another name for _____.






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






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






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






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






29. 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 __________.






30. The four major sensations are...?






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






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






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






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






35. 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?






36. Dairy farmers can buy and sell dairy futures on what exchange?






37. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






38. Water added to milk is detected by checking the _____.






39. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






41. Milk is used most often at?






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






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






44. The pasteurized Milk Ordinance regulates what?






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






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






47. The cost of operating Federal orders is paid by ________.






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






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






50. The process of concentrating milk currently being used on the farm is called _________






Can you answer 50 questions in 15 minutes?



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