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






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






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






4. Federal Milk Marketing Orders provide or describe...






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






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






7. Milk supplies more than 70% of which vital component of the American diet?






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






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






10. ___________ is a test for rancidity?






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






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






13. Whole milk contains _____ percent protein.






14. The components of milk responsible for richness and sweetness - in this order are...






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






16. Milk meeting the highest sanitary requirements is known as Grade _____.






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






18. 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.






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






20. Bangs Disease is another name for _____.






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






22. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






23. Quality of grade A milk is...






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






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






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






27. Which of the following is considered a controversial pricing arrangement?






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






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






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






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






32. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






33. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






35. What will best control contagious mastitis?






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






37. Lactose is the principal ________ in milk.






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






39. 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






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






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






42. Milk is used most often at?






43. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






44. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






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






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






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






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






49. Specific gravity of milk at 60ºF is __________.






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