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






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






3. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






4. The pasteurized Milk Ordinance regulates what?






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






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






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






8. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






9. About _______ of the calcium available in the food supply is provided by milk.






10. The Mid-American International Agri-Trade Council assists _______






11. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






12. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






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






15. The Babcock test is a rapid - simple and accurate test for...






16. 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 ________.






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






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






19. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






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






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






22. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






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






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






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






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






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






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






29. What will best control contagious mastitis?






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






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






32. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






33. Quality of grade A milk is...






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






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






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






37. Whole milk contains _____ percent protein.






38. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






39. ________ 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.






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






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






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






43. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






44. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






45. The largest percentage of the U.S. milk supply is utilized in the production of ______.






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






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






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






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






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