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 group of flavors cannot be detected by odor?






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






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






4. 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?






5. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






6. 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.






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






8. 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?






9. What is not a cause of coliform mastitis?






10. Dairy farmers can buy and sell dairy futures on what exchange?






11. 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 _______.






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






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






14. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






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






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






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






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






19. 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.






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






21. The four major sensations are...?






22. The establishment of a Federal milk marketing order is generally initiated by ________.






23. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






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






26. Lactose is the principal ________ in milk.






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






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






29. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






30. What is not an objective of milk evaluation?






31. About _______ of the calcium available in the food supply is provided by milk.






32. The __________ test is used to detect if milk has been pasteurized properly.






33. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






35. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






36. Federal milk marketing orders were established in _____.






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






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






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






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






41. Continued low calcium intake may result in ______ in adults.






42. 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.






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






44. The most common off-flavor in milk is __________






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






46. To remove fat from milking equipment use...






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






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






49. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






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