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. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






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






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






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






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






6. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






7. Water added to milk is detected by checking the _____.






8. Whole milk contains _____ percent protein.






9. 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 __________.






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






11. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






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






14. One objective of a federal order is to _______________






15. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






16. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






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






18. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






19. For the maximum intake of calcium - one should consume_______.






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






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






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






23. 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






24. Cow's milk contains _____ percent lactose






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






26. What is the most popular size container used for fluid milk?






27. Net profit after taxes divided by annual net sales is called ___________.






28. Federal Milk Marketing Orders are a mechanism for...






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






30. Badly dented or damaged milker unit parts are caused by?






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






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






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






34. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






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






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






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






38. The pasteurized Milk Ordinance regulates what?






39. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






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






42. At the present time - most milk is sold through...






43. Milk provides _____and_____ in approximately the same ratio as found in bone.






44. Federal milk marketing orders were established in _____.






45. To remove fat from milking equipment use...






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






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






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






49. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






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