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 sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






3. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






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






5. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






6. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






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






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






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






10. The pasteurized Milk Ordinance regulates what?






11. What directly influence(s) the total supply of milk?






12. 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.






13. 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?






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






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






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






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






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






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






20. 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 ____________.






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






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






23. 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?






24. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






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






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






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






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






30. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






31. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






32. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






34. What is not an important reason for a five day-seven degree shelf life test?






35. Badly dented or damaged milker unit parts are caused by?






36. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






38. 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.






39. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






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






41. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






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






43. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






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






45. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






46. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






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






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






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






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