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. Specific gravity of milk at 60ºF is __________.






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






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






4. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






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






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






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






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






9. Cow's milk contains _____ percent lactose






10. Which of the following is considered a controversial pricing arrangement?






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






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






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






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






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






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






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






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






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






20. What will best control contagious mastitis?






21. The International Dairy Federation (IDF) mission is to promote ______________.






22. A system of fairly distributing payment among producers in a Federal Milk Market is called...






23. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






24. Whole milk contains _____ percent protein.






25. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






26. What percentage of U.S. households buy fluid milk (on an annual basis)?






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






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






29. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






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






31. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






32. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






33. The two most important diseases of cattle transmissible to man through milk are _______.






34. Fluid milk contains an average of _____ percent solids.






35. The primary factors influencing per capita cheese demand does not include?






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






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






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






39. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






40. What will best control contagious mastitis?






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






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






43. 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 ________.






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






45. One gallon of milk weighs _____ pounds.






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






47. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






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






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






50. Milk contains all the known vitamins and is an especially good source of ___