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. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






2. The most prevalent off flavor of fluid milk is ______.






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






4. What percentage of U.S. households buy fluid milk (on an annual basis)?






5. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






7. Pasteurization was developed in _____ as a heat treatment to preserve food.






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






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






10. 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...






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






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






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






14. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






15. _____ and _____ are the two main proteins in milk.






16. The four major sensations are...?






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






18. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






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






21. Milk is a good supplier of minerals except for _____.






22. ________ 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.






23. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






24. What is not a cause of coliform mastitis?






25. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






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






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






28. The two main proteins in milk are ____ and ____.






29. What percentage of U.S. households buy fluid milk (on an annual basis)?






30. In the care and management of dairy cows - milking takes _____ percent of the labor.






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






32. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






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






34. Federal milk marketing orders were established in _____.






35. Which of the following have dairy farmers - through their cooperatives opposed?






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






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






38. The protein in a quart of milk is approximately equivalent to that in ________.






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






40. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






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






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






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






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






45. _____ and _____ are the two main proteins in milk.






46. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






47. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






48. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






50. The two main proteins in milk are ____ and ____.