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. What is the most popular type container used for fluid milk?






2. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






3. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






4. Quality of grade A milk is...






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






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






7. _____ is the process of killing all microorganisms.






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






9. Bangs Disease is another name for _____.






10. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






11. Each Federal Milk Marketing order is administered by a representative of the...






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






13. ___________ is a test for rancidity?






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






15. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






16. Which is a true statement concerning federal milk marketing orders?






17. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






18. The Babcock test is a rapid - simple and accurate test for...






19. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






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






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






22. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






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






24. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






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






26. Milk is a good source of all water soluble vitamins except for _____.






27. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






28. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






29. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






30. The major cause of mastitis infections are _____ infections






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






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






33. Bacteria that survive specific heat treatment are said to be _____.






34. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






35. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






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






37. Milk used for _____ is Class I Milk.






38. 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 ________.






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






40. What will best control contagious mastitis?






41. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






42. 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?






43. One gallon of milk weighs _____ pounds.






44. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






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






47. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






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






50. 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 _______.