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. What will best control contagious mastitis?






2. The insufficient removal of milk from the milk collection system is called _____.






3. 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?






4. Cow's milk contains _____ percent lactose






5. The insufficient removal of milk from the milk collection system is called _____.






6. 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...






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






8. The current supply & demand situation has which of the products from milk in short supply?






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






10. 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.






11. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






12. The cost of operating Federal orders is paid by ________.






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






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






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






16. Whole milk contains _____ percent protein.






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






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






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






20. 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






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






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






23. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






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






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






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






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






28. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






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






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






31. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






32. The Babcock test is a rapid - simple and accurate test for...






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






34. What directly influence(s) the total supply of milk?






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






36. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






37. 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 _______.






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






39. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






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






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






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






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






44. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






45. What causes flavors in milk such as acid - high acid - or sour milk.






46. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






47. 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 _______.






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






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






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