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






2. 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






3. Specific gravity of milk at 60ºF is __________.






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






5. What do milk marketing cooperatives do?






6. 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.






7. What will best control contagious mastitis?






8. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






9. One objective of a federal order is to _______________






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






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






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






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






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






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






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






17. Milk is used most often at?






18. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






19. 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.






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






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






22. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






23. The pasteurized Milk Ordinance regulates what?






24. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






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






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






27. What vitamin was first discovered in milk fat and is important to eyesight?






28. What will best control contagious mastitis?






29. The insufficient removal of milk from the milk collection system is called _____.






30. Net profit after taxes divided by annual net sales is called ___________.






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






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






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






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






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






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






37. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






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






39. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






40. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






41. 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...






42. Cow's milk contains _____ percent lactose






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






44. The milk fat differential used in paying for raw milk is...






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






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






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






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






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






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