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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. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






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






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






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






5. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






7. Whole milk contains _____ percent protein.






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






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






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






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






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






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






14. One objective of a federal order is to _______________






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






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






17. The off flavor most likely to be found in milk that has not been cooled properly is...






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






19. Federal milk marketing orders were established in _____.






20. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






21. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






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






23. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






24. Milk is used most often at?






25. Which group of flavors cannot be detected by odor?






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






27. What is the most popular size container used for fluid milk?






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






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






30. What is the most popular size container used for fluid milk?






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






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






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






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






35. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






36. 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.






37. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






38. About _______ of the calcium available in the food supply is provided by milk.






39. 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 ____________.






40. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






41. Lactose is the principal ________ in milk.






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






43. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






44. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






45. A milk gland that is destroyed because of mastitis is called _____.






46. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






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






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






49. Federal milk marketing orders were established in _____.






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







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