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. Bangs Disease is another name for _____.






2. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






3. Milk used for _____ is Class I Milk.






4. Pasteurization was developed in _____ as a heat treatment to preserve food.






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






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






7. 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 ________.






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






9. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






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






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






12. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






13. What is not an important reason for a five day-seven degree shelf life test?






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






15. Milk supplies more than 70% of which vital component of the American diet?






16. Class II manufactured dairy products are used in soft manufactured products such as?






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






18. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






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






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






21. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






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






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






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






25. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






26. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






27. What is not an objective of milk evaluation?






28. The only mastitis pathogen using the mammary gland as its primary habitat is?






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






30. The establishment of a Federal milk marketing order is generally initiated by ________.






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






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






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






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






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






36. 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.






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






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






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






40. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






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






42. A high acid flavor (sour) in milk is caused by ________.






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






44. Quality of grade A milk is...






45. What do milk marketing cooperatives do?






46. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






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






48. Milk is the only source of __________ in nature.






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






50. The establishment of a Federal milk marketing order is generally initiated by ________.