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






2. Which of the following have dairy farmers - through their cooperatives opposed?






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






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






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






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






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






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






9. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






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






11. The form of mastitis that is hidden from sight is known as _______






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






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






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






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






16. Lactose is the principal ________ in milk.






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






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






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






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






21. Flavors of milk may be caused in general by _______________.






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






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






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






25. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






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






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






28. What do milk marketing cooperatives do?






29. Milk found in cows with a high somatic cell count would result in a decrease in __________.






30. Cow's milk contains _____ percent lactose






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






32. Water added to milk is detected by checking the _____.






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






34. 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?






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






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






37. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






38. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






40. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






42. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






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






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






45. Flavors of milk may be caused in general by _______________.






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






47. Whole milk contains _____ percent protein.






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






49. Adulterants of milk that are detrimental to man's health are _____.






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