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. Flavors of milk may be caused in general by _______________.






2. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






3. Milk protein contains _____ of the essential amino acids and in appreciable amounts






4. What is not a cause of coliform mastitis?






5. Bangs Disease is another name for _____.






6. The insufficient removal of milk from the milk collection system is called _____.






7. The largest percentage of the U.S. milk supply is utilized in the production of ______.






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






9. ________ 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.






10. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






11. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






12. _______ indicates the percentage of milk used in each class.






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






14. The cost of operating Federal orders is paid by ________.






15. Which of the following is considered a controversial pricing arrangement?






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






17. Milk is used most often at?






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






19. What causes flavors in milk such as acid - high acid - or sour milk.






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






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






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






23. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






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






25. Pasteurization was developed in _____ as a heat treatment to preserve food.






26. What is not a cause of coliform mastitis?






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






28. The protein in a quart of milk is approximately equivalent to that in ________.






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






30. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






31. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






32. A large portion of the population is sensitive to the antibiotic _____.






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






34. The process of concentrating milk currently being used on the farm is called _________






35. Which of the following is untrue concerning the federal milk marketing orders?






36. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






37. What percent of all milk produced in the U.S. is sold to dairy processing plants?






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






39. Milk is a good supplier of minerals except for _____.






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






41. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






42. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






43. Lactose is the principal ________ in milk.






44. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






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






46. The main objection of dirt and milkstone on parts is _____.






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






48. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






49. Quality of grade A milk is...






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