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






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






3. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






4. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






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






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






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






9. Bangs Disease is another name for _____.






10. What is not an important reason for a five day-seven degree shelf life test?






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






12. ___________ is a test for rancidity?






13. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






14. What do milk marketing cooperatives do?






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






16. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






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






18. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






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






20. 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






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






22. 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.






23. What vitamin was first discovered in milk fat and is important to eyesight?






24. _____ is the cause of the rancid flavor in milk.






25. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






26. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






27. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






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






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






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






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






32. Specific gravity of milk at 60ºF is __________.






33. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






34. ________ 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.






35. The milk In what class receives the highest price in the market?






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






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






38. Federal milk marketing orders were established in _____.






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






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






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






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






43. ___________ is a test for rancidity?






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






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






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






47. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






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. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






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