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. Milk covered by Federal milk marketing orders is __________.






2. What is not an objective of milk evaluation?






3. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






4. The Dairy Herd Improvement Association is a cooperative which provides_______.






5. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






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






7. Products eligible for the Dairy Export Incentive Program (DEIP).






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






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






10. Federal Milk Marketing Orders are a mechanism for...






11. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






12. For the maximum intake of calcium - one should consume_______.






13. 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 _______.






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






15. Aflatoxins sometimes found in dairy foods are produced by what?






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






17. 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.






18. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






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






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






22. Products eligible for the Dairy Export Incentive Program (DEIP).






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






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






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






26. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






27. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






28. 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?






29. Specific gravity of milk at 60ºF is __________.






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






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






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






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






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






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






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






37. In Federal order markets - milk sold for consumption in fluid form is in __________.






38. Aflatoxins sometimes found in dairy foods are produced by what?






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






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






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






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






43. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






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






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






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






47. 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






48. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






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






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