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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. Lactose is the principal ________ in milk.






3. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






4. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






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






6. 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 ____________.






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






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






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






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






11. The pasteurized Milk Ordinance regulates what?






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






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






14. 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?






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






16. Bangs Disease is another name for _____.






17. The only persons regulated by federal orders are _____.






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






19. Which of the following is untrue concerning the federal milk marketing orders?






20. 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...






21. Which of the following is untrue concerning the federal milk marketing orders?






22. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






23. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






24. 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?






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






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






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






28. Lactose is the principal ________ in milk.






29. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






30. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






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






32. What will best control contagious mastitis?






33. What will best control contagious mastitis?






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






35. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






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






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






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






39. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






40. The pasteurized Milk Ordinance regulates what?






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






42. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






43. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






44. Aflatoxins sometimes found in dairy foods are produced by what?






45. What do milk marketing cooperatives do?






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






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






48. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






49. The U.S. Dairy Export Council (USDEC) was created by ___________.






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






Can you answer 50 questions in 15 minutes?



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