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






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






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






4. One objective of a federal order is to _______________






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






6. The International Dairy Federation (IDF) mission is to promote ______________.






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






8. 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.






9. A large portion of the population is sensitive to the antibiotic _____.






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






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






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






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






14. What is not a cause of coliform mastitis?






15. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






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






18. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






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






21. 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.






22. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






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






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






26. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






27. 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.






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






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






30. ________ 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.






31. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






32. The current supply & demand situation has which of the products from milk in short supply?






33. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






35. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






36. Under federal orders - dairy farmers receive their milk checks?






37. 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 ____________.






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






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






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






41. What is the most popular size container used for fluid milk?






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






43. The cost of operating Federal orders is paid by ________.






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






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






46. 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.






47. 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 ________.






48. Bangs Disease is another name for _____.






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






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