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






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






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






4. One gallon of milk weighs _____ pounds.






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






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






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






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






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






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






11. _____ is the process of killing all microorganisms.






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






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






14. 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?






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






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






17. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






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






19. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






20. Cow's milk contains _____ percent lactose






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






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






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






24. Bangs Disease is another name for _____.






25. Federal milk marketing orders were established in _____.






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






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






28. Milk is used most often at?






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






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






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






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






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






34. Whole milk contains _____ percent protein.






35. What will best control contagious mastitis?






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






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






38. What is not a cause of coliform mastitis?






39. 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?






40. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






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






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






43. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






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






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






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






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






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






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






50. 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...






Can you answer 50 questions in 15 minutes?



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