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 is the only source of __________ in nature.






2. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






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






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






5. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






6. What does not promote metallic/oxidized off flavor in milk?






7. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






8. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






9. What is the most popular type container used for fluid milk?






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






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






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






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






14. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






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






16. One gallon of milk weighs _____ pounds.






17. The major cause of the salty flavor in milk is ___________.






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






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






20. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






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






22. Lactose is the principal ________ in milk.






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






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






25. Federal Milk Marketing Orders are a mechanism for...






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






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






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






29. Rules developed by the _____ are designed to protect the health and welfare of consumers.






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






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






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






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






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






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






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






37. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






38. Milk used for _____ is Class I Milk.






39. What is the most popular type container used for fluid milk?






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






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






42. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






43. 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.






44. Milk protein contains _____ of the essential amino acids and in appreciable amounts






45. Quality of grade A milk is...






46. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






47. Milk is used most often at?






48. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






49. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






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