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






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






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






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






5. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






6. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






7. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






8. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






9. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






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






12. 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






13. ________ 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.






14. 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.






15. 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 _______.






16. 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.






17. Which is a true statement concerning federal milk marketing orders?






18. 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 ________.






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






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






21. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






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






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






24. 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 _______.






25. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






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






27. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






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






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






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






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






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






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






34. Which one of the following is not a cause of mastitis?






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






36. The two most important diseases of cattle transmissible to man through milk are _______.






37. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






38. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






39. Continued low calcium intake may result in ______ in adults.






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






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






42. One gallon of milk weighs _____ pounds.






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






44. 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?






45. The pasteurized Milk Ordinance regulates what?






46. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






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






48. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






49. Milk is used most often at?






50. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated