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 is not an objective of milk evaluation?






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






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






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






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






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






7. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






8. The pasteurized Milk Ordinance regulates what?






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






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






11. ___________ is a test for rancidity?






12. The only mastitis pathogen using the mammary gland as its primary habitat is?






13. The U.S. Dairy Export Council (USDEC) was created by ___________.






14. Badly dented or damaged milker unit parts are caused by?






15. Continued low calcium intake may result in ______ in adults.






16. One gallon of milk weighs _____ pounds.






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






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






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






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






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






22. 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...






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






25. What percentage of U.S. households buy fluid milk (on an annual basis)?






26. A large portion of the population is sensitive to the antibiotic _____.






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






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






29. Which one of the following is not a cause of mastitis?






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






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






32. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






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






35. Milk is used most often at?






36. In Federal order markets - milk sold for consumption in fluid form is in __________.






37. What is not an important reason for a five day-seven degree shelf life test?






38. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






39. 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.






40. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






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






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






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






45. Lactose is the principal ________ in milk.






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






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






48. ___________ is a test for rancidity?






49. 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?






50. The two most important etlologic agents of mastitis are __________.