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






2. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






3. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






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






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






6. 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?






7. Flavors of milk may be caused in general by _______________.






8. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






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






11. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






12. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






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






14. Milk used for _____ is Class I Milk.






15. 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?






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






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






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






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






20. Cow's milk contains _____ percent lactose






21. Which group of flavors cannot be detected by odor?






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






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






24. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






25. Which of the following four primary taste sensations is correctly matched with the causal agent?






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






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






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






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






30. 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?






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






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






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






34. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






35. Aflatoxins sometimes found in dairy foods are produced by what?






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






37. ___________ is a test for rancidity?






38. What will best control contagious mastitis?






39. Federal milk marketing orders were established in _____.






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






41. What is not an objective of milk evaluation?






42. One objective of a federal order is to _______________






43. For the maximum intake of calcium - one should consume_______.






44. Products eligible for the Dairy Export Incentive Program (DEIP).






45. Cow's milk contains _____ percent lactose






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






47. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






48. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






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






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