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






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






3. What directly influence(s) the total supply of milk?






4. 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?






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






6. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






7. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






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






10. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






11. Dairy farmers can buy and sell dairy futures on what exchange?






12. Lactose is the principal ________ in milk.






13. For the maximum intake of calcium - one should consume_______.






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






15. The Mid-American International Agri-Trade Council assists _______






16. The major cause of the salty flavor in milk is ___________.






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






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






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






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






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






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






23. The California mastitis test is done to...






24. What is the most popular size container used for fluid milk?






25. 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?






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






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






28. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






29. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






30. The main objection of dirt and milkstone on parts is _____.






31. What percentage of U.S. households buy fluid milk (on an annual basis)?






32. Federal milk marketing orders were established in _____.






33. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






34. Milk is sold in units of _____ by the producer to the handler.






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






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






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






39. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






40. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






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






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






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






44. The objectives of the Babcock Institute do not include________________.






45. 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.






46. Net profit after taxes divided by annual net sales is called ___________.






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






48. 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?






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






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