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






2. Grade A milk priced under Federal Orders is classified according to...






3. The most prevalent off flavor of fluid milk is ______.






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






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






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






7. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






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






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






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






11. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






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






14. The milk fat differential used in paying for raw milk is...






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






16. The components of milk responsible for richness and sweetness - in this order are...






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






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






19. Milk producers have formed _____ to gain bargaining power.






20. What will best control contagious mastitis?






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






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






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






24. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






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






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






27. Quality of grade A milk is...






28. 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 ________.






29. The most prevalent off flavor of fluid milk is ______.






30. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






31. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






32. The main objection of dirt and milkstone on parts is _____.






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






34. What is not an objective of milk evaluation?






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






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






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






38. 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.






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






40. 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.






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






42. Fluid milk contains an average of _____ percent solids.






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






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






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






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






47. What is not a cause of coliform mastitis?






48. 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...






49. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






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






Can you answer 50 questions in 15 minutes?



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