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






2. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






4. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






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






6. What does not promote metallic/oxidized off flavor in milk?






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






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






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






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






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






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






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






14. ___________ is a test for rancidity?






15. Whole milk contains _____ percent protein.






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






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






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






19. The most prevalent off flavor of fluid milk is ______.






20. Milk with low total solids will produce what off-flavor?






21. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






22. What does not promote metallic/oxidized off flavor in milk?






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






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






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






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






27. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






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






31. The major cause of the salty flavor in milk is ___________.






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






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






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






35. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






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






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






38. Net profit after taxes divided by annual net sales is called ___________.






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






40. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






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






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






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






44. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






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






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






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






48. Milk used for _____ is Class I Milk.






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






50. In the care and management of dairy cows - milking takes _____ percent of the labor.