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






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






3. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






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






5. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






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






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






8. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






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






10. 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?






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






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






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






14. 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?






15. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






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






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






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






20. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






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






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






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






24. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






25. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






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






28. Pasteurization was developed in _____ as a heat treatment to preserve food.






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






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






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






32. 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 ________.






33. Milk is used most often at?






34. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






36. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






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






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






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






40. A large portion of the population is sensitive to the antibiotic _____.






41. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






42. _______ indicates the percentage of milk used in each class.






43. Cow's milk contains _____ percent lactose






44. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






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






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






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






48. 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 _______.






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






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