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. Which one of the following is not a cause of mastitis?






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






3. Federal milk marketing orders were established in _____.






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






5. What is not a cause of coliform mastitis?






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






7. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






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






10. A cryoscopy is an important tool that test for __________ in milk.






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






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






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






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






15. The __________ test is used to detect if milk has been pasteurized properly.






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






17. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






18. 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 ____________.






19. The most common off-flavor in milk is __________






20. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






21. 1. Operating cost of Federal orders are paid by ______.






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






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






24. 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?






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






26. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






27. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






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






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






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






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






32. What will best control contagious mastitis?






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






34. The two most important etlologic agents of mastitis are __________.






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






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






37. S. M. Babcock developed the Babcock Test in _____.






38. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






40. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






42. 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






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






44. What is not an objective of milk evaluation?






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






46. Milk is a good source of all water soluble vitamins except for _____.






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






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






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






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