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






2. One objective of a federal order is to _______________






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






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






5. 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






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






7. The cost of operating Federal orders is paid by ________.






8. Milk contains all the known vitamins and is an especially good source of ___






9. Pasteurization was developed in _____ as a heat treatment to preserve food.






10. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






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






12. Milk used for _____ is Class I Milk.






13. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






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






15. 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...






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






17. The International Dairy Federation (IDF) mission is to promote ______________.






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






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






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






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






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






23. 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 ____________.






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






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






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






27. Lactose is the principal ________ in milk.






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






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






30. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






31. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






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






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






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






35. Pasteurization was developed in _____ as a heat treatment to preserve food.






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






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






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






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






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






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






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. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






44. Bangs Disease is another name for _____.






45. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






46. What do milk marketing cooperatives do?






47. What do milk marketing cooperatives do?






48. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






49. 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?






50. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?