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






2. The off flavor most likely to be found in milk that has not been cooled properly is...






3. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






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






5. 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...






6. The only persons regulated by federal orders are _____.






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






8. Milk contains all the known vitamins and is an especially good source of ___






9. 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?






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






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






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






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






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






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






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






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






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






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






20. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






21. S. M. Babcock developed the Babcock Test in _____.






22. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






23. _______ indicates the percentage of milk used in each class.






24. 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






25. Adulterants of milk that are detrimental to man's health are _____.






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






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






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






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






30. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






31. One objective of a federal order is to _______________






32. Milk used for _____ is Class I Milk.






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






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






35. Lactose is the principal ________ in milk.






36. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






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






38. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






39. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






40. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






41. Milk supplies more than 70% of which vital component of the American diet?






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






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






44. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






45. _____ is the process of killing all microorganisms.






46. To remove fat from milking equipment use...






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






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






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






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