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






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






3. Each Federal Milk Marketing order is administered by a representative of the...






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






5. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






6. What is not an objective of milk evaluation?






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






8. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






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






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






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






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






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






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






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






16. Quality of grade A milk is...






17. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






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






19. Whole milk contains _____ percent protein.






20. Lactose is the principal ________ in milk.






21. 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 _______.






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






23. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






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






25. 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.






26. At the present time - most milk is sold through...






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






28. Bangs Disease is another name for _____.






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






30. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






31. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






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






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






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






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






36. _____ is the process of killing all microorganisms.






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






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






39. A cryoscopy is an important tool that test for __________ in milk.






40. Adulterants of milk that are detrimental to man's health are _____.






41. 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 _______.






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






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






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






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






46. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






47. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






49. The four major sensations are...?






50. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.