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






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






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






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






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






6. Which of the following is untrue concerning the federal milk marketing orders?






7. __________ is usually the most abundant of the major solid components of milk.






8. 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 _______.






9. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






10. The main objection of dirt and milkstone on parts is _____.






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






12. What is not an objective of milk evaluation?






13. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






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






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






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






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






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






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






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






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






22. 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...






23. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






25. In Federal order markets - milk sold for consumption in fluid form is in __________.






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






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






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






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






30. In Federal order markets - milk sold for consumption in fluid form is in __________.






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






32. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






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






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






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






36. Bacteria that survive specific heat treatment are said to be _____.






37. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






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






39. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






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






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






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






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






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






45. One gallon of milk weighs _____ pounds.






46. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






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






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






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






50. 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?