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. Specific gravity of milk at 60ºF is __________.






2. Cow's milk contains _____ percent lactose






3. 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 ________.






4. The only persons regulated by federal orders are _____.






5. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






6. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






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






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






9. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






11. What directly influence(s) the total supply of milk?






12. The off flavor most likely to be found in milk that has not been cooled properly is...






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






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






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






16. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






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






18. 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.






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






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






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






22. 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.






23. ___________ is a test for rancidity?






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






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






26. Dairy farmers can buy and sell dairy futures on what exchange?






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






28. To remove fat from milking equipment use...






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






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






31. 1. Operating cost of Federal orders are paid by ______.






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






33. What will best control contagious mastitis?






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






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






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






37. A milk gland that is destroyed because of mastitis is called _____.






38. The two most important etlologic agents of mastitis are __________.






39. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






40. What is not an objective of milk evaluation?






41. What directly influence(s) the total supply of milk?






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






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






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






45. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






46. Whole milk contains _____ percent protein.






47. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






48. Whole milk contains _____ percent protein.






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






50. Milk contains all the known vitamins and is an especially good source of ___