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






2. The off flavor most likely to be found in milk that has not been cooled properly is...






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






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






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






6. The milk fat differential used in paying for raw milk is...






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






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






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






10. The four major sensations are...?






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






12. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






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






14. Milk found in cows with a high somatic cell count would result in a decrease in __________.






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






16. Milk covered by Federal milk marketing orders is __________.






17. Federal milk marketing orders were established in _____.






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






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






20. What do milk marketing cooperatives do?






21. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






22. 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 _______.






23. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






24. The only mastitis pathogen using the mammary gland as its primary habitat is?






25. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






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






27. 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.






28. The Dairy Herd Improvement Association is a cooperative which provides_______.






29. The milk becomes the property of the buyer once....






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






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






32. Which of the following have dairy farmers - through their cooperatives opposed?






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






34. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






36. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






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






38. A large portion of the population is sensitive to the antibiotic _____.






39. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






40. Which of the following have dairy farmers - through their cooperatives opposed?






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






42. Bangs Disease is another name for _____.






43. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






44. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






45. Badly dented or damaged milker unit parts are caused by?






46. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






48. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






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






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