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






2. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






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






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






5. 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






6. Milk producers have formed _____ to gain bargaining power.






7. 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 ____________.






8. Lactose is the principal ________ in milk.






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






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






11. What percent of all milk produced in the U.S. is sold to dairy processing plants?






12. What is not a cause of coliform mastitis?






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






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






15. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






16. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






17. 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?






18. Federal milk marketing orders were established in _____.






19. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






20. The primary factors influencing per capita cheese demand does not include?






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






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






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






24. A system of fairly distributing payment among producers in a Federal Milk Market is called...






25. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






26. Milk used for _____ is Class I Milk.






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






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






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






30. What is the most popular type container used for fluid milk?






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






32. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






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






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






35. _____ and _____ are the two main proteins in milk.






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






37. About _______ of the calcium available in the food supply is provided by milk.






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






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






40. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






41. Continued low calcium intake may result in ______ in adults.






42. Milk contains all the known vitamins and is an especially good source of ___






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






44. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






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






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






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






48. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






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






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