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






2. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






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






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






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






7. 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...






8. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






9. S. M. Babcock developed the Babcock Test in _____.






10. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






12. Milk is a good source of all water soluble vitamins except for _____.






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






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






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






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






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






18. The only persons regulated by federal orders are _____.






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






20. Milk is used most often at?






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






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






23. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






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






25. Bangs Disease is another name for _____.






26. Milk is sold in units of _____ by the producer to the handler.






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






28. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






29. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






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






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






32. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






33. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






34. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






36. 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






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






38. One objective of a federal order is to _______________






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






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






41. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






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






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






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






46. The four major sensations are...?






47. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






48. A large portion of the population is sensitive to the antibiotic _____.






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






50. 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 __________.