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 dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






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






3. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






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






5. ___________ is a test for rancidity?






6. Milk protein contains _____ of the essential amino acids and in appreciable amounts






7. 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?






8. 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...






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






10. Grade A milk priced under Federal Orders is classified according to...






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






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






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. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






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






16. One gallon of milk weighs _____ pounds.






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






18. 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...






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






20. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






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






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






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






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






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






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






27. Each Federal Milk Marketing order is administered by a representative of the...






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






29. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






31. Federal Milk Marketing Orders are a mechanism for...






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






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






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






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






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






37. 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






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






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






40. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






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






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






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






44. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






45. 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.






46. Milk is the only source of __________ in nature.






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






48. Milk used for _____ is Class I Milk.






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






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