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






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






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






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






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






7. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






8. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






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






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






11. Which of the following four primary taste sensations is correctly matched with the causal agent?






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






13. The U.S. Dairy Export Council (USDEC) was created by ___________.






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






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






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






17. Each Federal Milk Marketing order is administered by a representative of the...






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






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






20. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






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






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






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






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






25. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






26. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






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






28. The Dairy Herd Improvement Association is a cooperative which provides_______.






29. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






30. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






31. Bacteria that survive specific heat treatment are said to be _____.






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






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






34. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






35. 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 _______.






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






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






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






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






40. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






41. 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.






42. In the care and management of dairy cows - milking takes _____ percent of the labor.






43. 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 _______.






44. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






45. Pasteurization was developed in _____ as a heat treatment to preserve food.






46. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






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






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






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






50. 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.