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






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






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






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






5. The components of milk responsible for richness and sweetness - in this order are...






6. Bangs Disease is another name for _____.






7. _____ is the cause of the rancid flavor in milk.






8. What percent of all milk produced in the U.S. is sold to dairy processing plants?






9. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






10. The milk In what class receives the highest price in the market?






11. In the care and management of dairy cows - milking takes _____ percent of the labor.






12. The four major sensations are...?






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






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






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






16. The two most important diseases of cattle transmissible to man through milk are _______.






17. The cost of operating Federal orders is paid by ________.






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






19. Milk meeting the highest sanitary requirements is known as Grade _____.






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






21. 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






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






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






24. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






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






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






27. Dairy farmers can buy and sell dairy futures on what exchange?






28. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






29. Cow's milk contains _____ percent lactose






30. The components of milk responsible for richness and sweetness - in this order are...






31. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






33. 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?






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






35. What do milk marketing cooperatives do?






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






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






38. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






39. Lactose is the principal ________ in milk.






40. Cow's milk contains _____ percent lactose






41. Milk used for _____ is Class I Milk.






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






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






44. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






45. What does not promote metallic/oxidized off flavor in milk?






46. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






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






48. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






49. One objective of a federal order is to _______________






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