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






2. 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 ________.






3. The Dairy Herd Improvement Association is a cooperative which provides_______.






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






5. ___________ is a test for rancidity?






6. The California mastitis test is done to...






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






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






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






10. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






11. 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 ____________.






12. The milk In what class receives the highest price in the market?






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






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






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






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






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






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






19. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






20. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






21. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






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






23. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






24. Milk used for _____ is Class I Milk.






25. Quality of grade A milk is...






26. To remove fat from milking equipment use...






27. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






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






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






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






31. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






32. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






33. One objective of a federal order is to _______________






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






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






36. The most common off-flavor in milk is __________






37. To remove fat from milking equipment use...






38. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






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






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






41. The pasteurized Milk Ordinance regulates what?






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






43. 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?






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






46. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






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






48. 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.






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






50. The four major sensations are...?