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






2. 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.






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






4. The milk becomes the property of the buyer once....






5. What is the most popular type container used for fluid milk?






6. The U.S. Dairy Export Council (USDEC) was created by ___________.






7. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






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






9. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






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






11. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






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






13. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






14. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






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






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






18. ___________ is a test for rancidity?






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






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






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






22. About _______ of the calcium available in the food supply is provided by milk.






23. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






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






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






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






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






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






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






30. 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






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






32. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






33. 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 __________.






34. _____ is the process of killing all microorganisms.






35. The four major sensations are...?






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






37. What will best control contagious mastitis?






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






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






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






41. The establishment of a Federal milk marketing order is generally initiated by ________.






42. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






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






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






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






46. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






47. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






48. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






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






50. 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...