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. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






3. Lactose is the principal ________ in milk.






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






5. Bangs Disease is another name for _____.






6. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






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






8. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






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






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






11. Whole milk contains _____ percent protein.






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






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






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






15. ___________ is a test for rancidity?






16. 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






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






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






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






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






21. What will best control contagious mastitis?






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






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






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






25. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






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






27. Quality of grade A milk is...






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






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






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






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






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






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






34. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






35. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






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






38. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






39. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






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






41. One gallon of milk weighs _____ pounds.






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






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






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






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






46. 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 _______.






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






48. What do milk marketing cooperatives do?






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






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