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. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






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






4. The two most important etlologic agents of mastitis are __________.






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






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






7. Which of the following is not a part of the establishment of a federal marketing order?






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






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






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






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






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






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






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






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






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






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






18. The current supply & demand situation has which of the products from milk in short supply?






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






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






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






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






23. 1. Operating cost of Federal orders are paid by ______.






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






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






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






27. The insufficient removal of milk from the milk collection system is called _____.






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






29. Milk found in cows with a high somatic cell count would result in a decrease in __________.






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






31. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






32. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






33. The milk In what class receives the highest price in the market?






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






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






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






37. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






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






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






40. The U.S. Dairy Export Council (USDEC) was created by ___________.






41. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






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






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






44. _____ and _____ are the two main proteins in milk.






45. Continued low calcium intake may result in ______ in adults.






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






47. 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.






48. The milk becomes the property of the buyer once....






49. What is not a cause of coliform mastitis?






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