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






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






3. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






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






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






6. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






8. 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 ____________.






9. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






10. Milk is used most often at?






11. What is not an important reason for a five day-seven degree shelf life test?






12. Milk covered by Federal milk marketing orders is __________.






13. Quality of grade A milk is...






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






15. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






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






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






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






19. 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?






20. Which of the following is considered a controversial pricing arrangement?






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






22. ________ 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.






23. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






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






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






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






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






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






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






30. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






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






32. Which of the following is considered a controversial pricing arrangement?






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






34. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






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






36. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






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






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






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






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






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






43. Milk is sold in units of _____ by the producer to the handler.






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






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






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






47. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






48. 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.






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






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