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






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






3. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






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






5. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






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






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






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






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






10. Which group of flavors cannot be detected by odor?






11. Flavors of milk may be caused in general by _______________.






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






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






14. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






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






16. 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?






17. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






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






19. The major cause of mastitis infections are _____ infections






20. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






21. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






22. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






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






24. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






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






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






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






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






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






30. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






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






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






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






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






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






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






37. Milk supplies more than 70% of which vital component of the American diet?






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






39. Quality of grade A milk is...






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






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






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






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






44. Milk is used most often at?






45. The establishment of a Federal milk marketing order is generally initiated by ________.






46. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






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






49. In Federal order markets - milk sold for consumption in fluid form is in __________.






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