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






2. Rules developed by the _____ are designed to protect the health and welfare of consumers.






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






4. ___________ is a test for rancidity?






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






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






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






8. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






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






10. The major cause of mastitis infections are _____ infections






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






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






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






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






15. Grade A milk priced under Federal Orders is classified according to...






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






17. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






18. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






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






20. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






21. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






23. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






24. Federal milk marketing orders were established in _____.






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






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






27. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






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






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






30. What is not an objective of milk evaluation?






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






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






33. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






34. Milk used for _____ is Class I Milk.






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






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






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






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






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






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






41. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






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






43. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






45. The four major sensations are...?






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






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






48. What directly influence(s) the total supply of milk?






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






50. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






Can you answer 50 questions in 15 minutes?



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