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. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






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






4. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






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






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






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






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






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






10. The Mid-American International Agri-Trade Council assists _______






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






12. The largest percentage of the U.S. milk supply is utilized in the production of ______.






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






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






15. Aflatoxins sometimes found in dairy foods are produced by what?






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






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






18. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






19. At the present time - most milk is sold through...






20. The cost of operating Federal orders is paid by ________.






21. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






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






23. Milk used for _____ is Class I Milk.






24. Milk is the only source of __________ in nature.






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






26. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






27. Products eligible for the Dairy Export Incentive Program (DEIP).






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






29. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






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






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






32. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






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






34. Milk covered by Federal milk marketing orders is __________.






35. Under federal orders - dairy farmers receive their milk checks?






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






37. The form of mastitis that is hidden from sight is known as _______






38. Lactose is the principal ________ in milk.






39. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






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






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






42. Cow's milk contains _____ percent lactose






43. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






44. The establishment of a Federal milk marketing order is generally initiated by ________.






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






46. The four major sensations are...?






47. 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?






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






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






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