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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. What is not an objective of milk evaluation?






2. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






3. Bacteria that survive specific heat treatment are said to be _____.






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






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






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






7. Fluid milk contains an average of _____ percent solids.






8. 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.






9. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






10. The pasteurized Milk Ordinance regulates what?






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






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






13. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






15. Milk is used most often at?






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






17. Aflatoxins sometimes found in dairy foods are produced by what?






18. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






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






21. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






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






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






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






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






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






27. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






28. 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.






29. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






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






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






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






33. The Mid-American International Agri-Trade Council assists _______






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






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






36. What is not an important reason for a five day-seven degree shelf life test?






37. Badly dented or damaged milker unit parts are caused by?






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






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






40. A system of fairly distributing payment among producers in a Federal Milk Market is called...






41. Bangs Disease is another name for _____.






42. Quality of grade A milk is...






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






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






45. Cow's milk contains _____ percent lactose






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






47. 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






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






49. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






50. _____ and _____ are the two main proteins in milk.







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