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 first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






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






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






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






5. Specific gravity of milk at 60ºF is __________.






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






7. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






8. 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.






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






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






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






12. The main objection of dirt and milkstone on parts is _____.






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






14. Federal milk marketing orders were established in _____.






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






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






17. What vitamin was first discovered in milk fat and is important to eyesight?






18. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






19. Milk is the only source of __________ in nature.






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






21. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






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






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






24. The pasteurized Milk Ordinance regulates what?






25. What do milk marketing cooperatives do?






26. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






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






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






30. ________ 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.






31. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






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






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






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






36. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






37. ___________ is a test for rancidity?






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






39. One gallon of milk weighs _____ pounds.






40. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






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






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






43. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






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






45. Federal Milk Marketing Orders are a mechanism for...






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






47. 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 ____________.






48. Milk used for _____ is Class I Milk.






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






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