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. 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?






2. Which is a true statement concerning federal milk marketing orders?






3. What do milk marketing cooperatives do?






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






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






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






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






8. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






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






10. What is not an important reason for a five day-seven degree shelf life test?






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






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






13. 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?






14. The current supply & demand situation has which of the products from milk in short supply?






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






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






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






18. 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






19. What is the most popular size container used for fluid milk?






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






21. Fluid milk contains an average of _____ percent solids.






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






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






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






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






26. 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?






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






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






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






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






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






32. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






33. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






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






35. Bacteria that survive specific heat treatment are said to be _____.






36. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






37. 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?






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






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






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






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






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






43. The Mid-American International Agri-Trade Council assists _______






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






45. The largest percentage of the U.S. milk supply is utilized in the production of ______.






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






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






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






49. The major cause of mastitis infections are _____ infections






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