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 hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






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






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






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






5. A cryoscopy is an important tool that test for __________ in milk.






6. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






7. 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.






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






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






10. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






11. 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?






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






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






14. Under federal orders - dairy farmers receive their milk checks?






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






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






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






18. Which of the following is considered a controversial pricing arrangement?






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






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






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






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






23. 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 ____________.






24. The __________ test is used to detect if milk has been pasteurized properly.






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






26. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






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






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






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






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






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






32. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






33. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






34. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






36. 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?






37. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






39. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






40. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






42. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






43. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






44. The most prevalent off flavor of fluid milk is ______.






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






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






47. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






48. The objectives of the Babcock Institute do not include________________.






49. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






50. Pasteurization was developed in _____ as a heat treatment to preserve food.