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. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






2. The milk fat differential used in paying for raw milk is...






3. 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






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






5. The California mastitis test is done to...






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






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






8. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






10. Whole milk contains _____ percent protein.






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






12. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






13. The California mastitis test is done to...






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






15. 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






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






17. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






18. A system of fairly distributing payment among producers in a Federal Milk Market is called...






19. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






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






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






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






23. The form of mastitis that is hidden from sight is known as _______






24. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






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






26. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






27. ________ 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.






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






29. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






30. Which one of the following is not a cause of mastitis?






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






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






33. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






34. Milk used for _____ is Class I Milk.






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






36. The form of mastitis that is hidden from sight is known as _______






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






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






39. A milk gland that is destroyed because of mastitis is called _____.






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






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






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






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






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






45. The establishment of a Federal milk marketing order is generally initiated by ________.






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






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






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






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






50. Bangs Disease is another name for _____.