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






2. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






3. The International Dairy Federation (IDF) mission is to promote ______________.






4. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






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






7. What causes flavors in milk such as acid - high acid - or sour milk.






8. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






9. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






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






11. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






12. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






13. Fluid milk contains an average of _____ percent solids.






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






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






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






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






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






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






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






21. 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?






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






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






24. Milk producers have formed _____ to gain bargaining power.






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






26. 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?






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






28. Rules developed by the _____ are designed to protect the health and welfare of consumers.






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






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






31. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






32. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






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






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






35. Which of the following is not a part of the establishment of a federal marketing order?






36. S. M. Babcock developed the Babcock Test in _____.






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






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






39. Quality of grade A milk is...






40. 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






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






42. What will best control contagious mastitis?






43. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






44. Milk contains all the known vitamins and is an especially good source of ___






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






46. Whole milk contains _____ percent protein.






47. Milk is a good supplier of minerals except for _____.






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






49. The milk becomes the property of the buyer once....






50. _____ and _____ are the two main proteins in milk.