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






2. Bangs Disease is another name for _____.






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






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






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






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






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






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






9. A high acid flavor (sour) in milk is caused by ________.






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






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






12. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






13. Whole milk contains _____ percent protein.






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






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






16. Which of the following have dairy farmers - through their cooperatives opposed?






17. What is not a cause of coliform mastitis?






18. What will best control contagious mastitis?






19. The International Dairy Federation (IDF) mission is to promote ______________.






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






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






22. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






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






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






25. The four major sensations are...?






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






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






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






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






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






31. One gallon of milk weighs _____ pounds.






32. _____ is the cause of the rancid flavor in milk.






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






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






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






36. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






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






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






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






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






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






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






43. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






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






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






46. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






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






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






49. Federal milk marketing orders were established in _____.






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