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






2. The components of milk responsible for richness and sweetness - in this order are...






3. What is not an objective of milk evaluation?






4. What vitamin was first discovered in milk fat and is important to eyesight?






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






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






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






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






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






10. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






11. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






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






14. 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 _______.






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






16. Milk protein contains _____ of the essential amino acids and in appreciable amounts






17. Milk found in cows with a high somatic cell count would result in a decrease in __________.






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






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






20. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






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






22. The milk In what class receives the highest price in the market?






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






24. What does not promote metallic/oxidized off flavor in milk?






25. In the care and management of dairy cows - milking takes _____ percent of the labor.






26. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






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






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






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






30. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






31. The International Dairy Federation (IDF) mission is to promote ______________.






32. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






33. Milk is a good supplier of minerals except for _____.






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






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






36. Cow's milk contains _____ percent lactose






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






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






39. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






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






41. 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 _______.






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






43. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






44. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






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






46. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






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






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






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






50. Whole milk contains _____ percent protein.