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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. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






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






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






4. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






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






6. 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 _______.






7. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






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






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






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






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






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






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






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






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






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






17. A milk gland that is destroyed because of mastitis is called _____.






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






19. At the present time - most milk is sold through...






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






21. What percentage of U.S. households buy fluid milk (on an annual basis)?






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






23. S. M. Babcock developed the Babcock Test in _____.






24. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






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






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






28. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






29. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






30. Which group of flavors cannot be detected by odor?






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






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






33. 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 ________.






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






35. The International Dairy Federation (IDF) mission is to promote ______________.






36. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






38. What is not a cause of coliform mastitis?






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






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






41. 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.






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






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






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






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






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






47. 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.






48. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






49. One gallon of milk weighs _____ pounds.






50. Which of the following have dairy farmers - through their cooperatives opposed?







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