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






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






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






4. A milk gland that is destroyed because of mastitis is called _____.






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






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






7. 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






8. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






10. The process of concentrating milk currently being used on the farm is called _________






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






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






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






14. One objective of a federal order is to _______________






15. The off flavor most likely to be found in milk that has not been cooled properly is...






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






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






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






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






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






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






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






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






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






25. Flavors of milk may be caused in general by _______________.






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






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






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






29. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






30. Quality of grade A milk is...






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






32. Badly dented or damaged milker unit parts are caused by?






33. What do milk marketing cooperatives do?






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






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






36. Pasteurization was developed in _____ as a heat treatment to preserve food.






37. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






39. Which of the following is not a part of the establishment of a federal marketing order?






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






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






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






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






44. 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.






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






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






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






48. Dairy farmers can buy and sell dairy futures on what exchange?






49. Dairy farmers can buy and sell dairy futures on what exchange?






50. The most common off-flavor in milk is __________