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 CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






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






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






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






5. 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.






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






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






8. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






9. Milk used for _____ is Class I Milk.






10. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






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






12. Grade A milk priced under Federal Orders is classified according to...






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






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






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






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






17. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






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






20. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






21. 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?






22. To remove fat from milking equipment use...






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






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






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






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






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






28. Bangs Disease is another name for _____.






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






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. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






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






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






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






35. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






36. __________ is usually the most abundant of the major solid components of milk.






37. What is not an objective of milk evaluation?






38. 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?






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






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






41. 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?






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






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






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






45. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






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






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






48. Which is a true statement concerning federal milk marketing orders?






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






50. One gallon of milk weighs _____ pounds.