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






2. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






3. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






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






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






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






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






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






10. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






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






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






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






14. Water added to milk is detected by checking the _____.






15. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






16. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






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






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






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






20. ________ 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.






21. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






22. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






23. _______ indicates the percentage of milk used in each class.






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






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






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






27. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






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






29. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






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






31. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






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






33. One gallon of milk weighs _____ pounds.






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






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






36. Continued low calcium intake may result in ______ in adults.






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






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






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






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






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






42. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






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






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






46. The milk fat differential used in paying for raw milk is...






47. Milk is the only source of __________ in nature.






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






49. 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






50. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.