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






2. Quality of grade A milk is...






3. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






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






6. Grade A milk priced under Federal Orders is classified according to...






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






8. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






9. The two most important etlologic agents of mastitis are __________.






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






11. Which of the following is not a part of the establishment of a federal marketing order?






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






13. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






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






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






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






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






19. A high acid flavor (sour) in milk is caused by ________.






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






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






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






23. The primary factors influencing per capita cheese demand does not include?






24. Which is a true statement concerning federal milk marketing orders?






25. Bangs Disease is another name for _____.






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






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






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






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






30. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






31. Whole milk contains _____ percent protein.






32. Under federal orders - dairy farmers receive their milk checks?






33. 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 _______.






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






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






36. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






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






39. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






40. One objective of a federal order is to _______________






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






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






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






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






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






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






47. Cow's milk contains _____ percent lactose






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






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






50. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.