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 used for _____ is Class I Milk.






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






3. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






4. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






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






6. Federal milk marketing orders were established in _____.






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






8. Federal Milk Marketing Orders provide or describe...






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






10. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






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






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






13. The two main proteins in milk are ____ and ____.






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






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






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






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






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






19. 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.






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






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






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






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






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






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






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






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






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






29. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






30. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






32. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






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






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






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






36. 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.






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






38. 1. Operating cost of Federal orders are paid by ______.






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






40. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






41. 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?






42. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






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






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






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






47. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






49. 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.






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