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






2. The protein in a quart of milk is approximately equivalent to that in ________.






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






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






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






6. The primary factors influencing per capita cheese demand does not include?






7. 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?






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. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






10. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






12. Rules developed by the _____ are designed to protect the health and welfare of consumers.






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






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






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






16. What will best control contagious mastitis?






17. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






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






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






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






21. 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?






22. What is the most popular type container used for fluid milk?






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






24. What percent of all milk produced in the U.S. is sold to dairy processing plants?






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






26. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






27. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






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






29. 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 ____________.






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






31. Federal Milk Marketing Orders provide or describe...






32. The most common off-flavor in milk is __________






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






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






35. Milk is a good source of all water soluble vitamins except for _____.






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






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






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






39. Bangs Disease is another name for _____.






40. 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?






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






42. The primary factors influencing per capita cheese demand does not include?






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






44. 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 _______.






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






46. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






47. What will best control contagious mastitis?






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






49. One gallon of milk weighs _____ pounds.






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