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






2. 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...






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






4. 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.






5. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






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






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






8. Federal Milk Marketing Orders provide or describe...






9. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






10. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






11. Which one of the following is not a cause of mastitis?






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






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






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






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






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






17. One objective of a federal order is to _______________






18. ___________ is a test for rancidity?






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






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






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






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






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






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






25. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






26. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






27. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






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






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






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






31. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






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






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






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






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






36. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






37. Class II manufactured dairy products are used in soft manufactured products such as?






38. ________ 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.






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






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






41. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






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






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






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






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






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






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






48. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






49. The major cause of mastitis infections are _____ infections






50. The cost of operating Federal orders is paid by ________.