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






2. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






4. 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 _______.






5. 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?






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






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






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






9. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






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






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






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






13. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






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






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






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






17. Dairy farmers can buy and sell dairy futures on what exchange?






18. A system of fairly distributing payment among producers in a Federal Milk Market is called...






19. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






20. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






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






22. 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






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






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






25. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






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






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






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






29. Cow's milk contains _____ percent lactose






30. In the care and management of dairy cows - milking takes _____ percent of the labor.






31. 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.






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






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






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






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






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






37. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






38. 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...






39. A cryoscopy is an important tool that test for __________ in milk.






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






41. Milk used for _____ is Class I Milk.






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






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






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






45. The two most important diseases of cattle transmissible to man through milk are _______.






46. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






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






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






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






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