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. Which of the following is untrue concerning the federal milk marketing orders?






2. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






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






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






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






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






7. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






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






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






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






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






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






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






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






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






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






17. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






18. 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?






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






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






21. Milk producers have formed _____ to gain bargaining power.






22. Milk is used most often at?






23. Milk meeting the highest sanitary requirements is known as Grade _____.






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






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






26. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






27. The objectives of the Babcock Institute do not include________________.






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






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






30. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






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






32. Which of the following four primary taste sensations is correctly matched with the causal agent?






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






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






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






36. 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






37. ___________ is a test for rancidity?






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






39. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






40. 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?






41. The components of milk responsible for richness and sweetness - in this order are...






42. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






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






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






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






46. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






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






48. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






49. 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?






50. Flavors of milk may be caused in general by _______________.