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






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






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






4. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






5. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






6. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






7. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






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






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






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






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






12. A high acid flavor (sour) in milk is caused by ________.






13. 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 _______.






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






15. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






16. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






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






18. The pasteurized Milk Ordinance regulates what?






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






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






21. Federal milk marketing orders were established in _____.






22. At the present time - most milk is sold through...






23. The two most important diseases of cattle transmissible to man through milk are _______.






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






25. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






26. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






27. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






29. Rules developed by the _____ are designed to protect the health and welfare of consumers.






30. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






31. Milk with low total solids will produce what off-flavor?






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






33. Which of the following is untrue concerning the federal milk marketing orders?






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






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






36. The California mastitis test is done to...






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






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






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






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






41. Milk used for _____ is Class I Milk.






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






43. What does not promote metallic/oxidized off flavor in milk?






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






45. One gallon of milk weighs _____ pounds.






46. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






47. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






48. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






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






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