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. Lactose is the principal ________ in milk.






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






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






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






5. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






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






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






8. 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.






9. Cow's milk contains _____ percent lactose






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






11. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






13. Milk covered by Federal milk marketing orders is __________.






14. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






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






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






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






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






19. 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 _______.






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






21. 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...






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






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






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






25. The four major sensations are...?






26. Federal milk marketing orders were established in _____.






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






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






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






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






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






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






33. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






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






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






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






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






38. Whole milk contains _____ percent protein.






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






40. The primary factors influencing per capita cheese demand does not include?






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






42. __________ is usually the most abundant of the major solid components of milk.






43. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






44. 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.






45. 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 _______.






46. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






47. The pasteurized Milk Ordinance regulates what?






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






49. 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 ________.






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