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






2. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






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






4. 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...






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






6. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






7. Aflatoxins sometimes found in dairy foods are produced by what?






8. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






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






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






11. Each Federal Milk Marketing order is administered by a representative of the...






12. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






13. The main objection of dirt and milkstone on parts is _____.






14. Milk protein contains _____ of the essential amino acids and in appreciable amounts






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






16. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






17. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






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






19. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






20. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






21. The two main proteins in milk are ____ and ____.






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






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






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






25. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






26. A cryoscopy is an important tool that test for __________ in milk.






27. The pasteurized Milk Ordinance regulates what?






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






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






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






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






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






33. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






34. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






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






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






38. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






39. The milk becomes the property of the buyer once....






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






41. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






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






43. Milk is used most often at?






44. The four major sensations are...?






45. 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.






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






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






48. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






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






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