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






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






3. Milk meeting the highest sanitary requirements is known as Grade _____.






4. Cow's milk contains _____ percent lactose






5. For the maximum intake of calcium - one should consume_______.






6. 1. Operating cost of Federal orders are paid by ______.






7. 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.






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






9. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






10. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






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






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






13. What is not a cause of coliform mastitis?






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






15. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






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






17. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






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






19. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






20. Class II manufactured dairy products are used in soft manufactured products such as?






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






22. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






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






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






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






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






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






28. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






30. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






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






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






33. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






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






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






36. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






37. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






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






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






40. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






41. The two main proteins in milk are ____ and ____.






42. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






43. The California mastitis test is done to...






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






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






46. ________ 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.






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






48. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






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






50. The major cause of mastitis infections are _____ infections