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. Bangs Disease is another name for _____.






2. Bacteria that survive specific heat treatment are said to be _____.






3. Milk is used most often at?






4. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






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






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






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






9. Cow's milk contains _____ percent lactose






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






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






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






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






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






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






16. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






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






19. __________ is usually the most abundant of the major solid components of milk.






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






21. Milk found in cows with a high somatic cell count would result in a decrease in __________.






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






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






24. The major cause of mastitis infections are _____ infections






25. The major cause of mastitis infections are _____ infections






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






27. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






28. What vitamin was first discovered in milk fat and is important to eyesight?






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






30. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






31. The insufficient removal of milk from the milk collection system is called _____.






32. 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






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






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






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






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






37. Quality of grade A milk is...






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






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






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






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






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






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






44. 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?






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






46. 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 __________.






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






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






49. ________ 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.






50. Products eligible for the Dairy Export Incentive Program (DEIP).