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






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






4. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






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






6. Milk meeting the highest sanitary requirements is known as Grade _____.






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






8. Which of the following is considered a controversial pricing arrangement?






9. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






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






11. 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.






12. The Dairy Herd Improvement Association is a cooperative which provides_______.






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






14. The components of milk responsible for richness and sweetness - in this order are...






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






16. What is not an objective of milk evaluation?






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






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






19. Net profit after taxes divided by annual net sales is called ___________.






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






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






22. 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 ____________.






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






24. Milk is a good supplier of minerals except for _____.






25. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






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






27. _______ indicates the percentage of milk used in each class.






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






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






30. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






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






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






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






35. Aflatoxins sometimes found in dairy foods are produced by what?






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






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






38. The current supply & demand situation has which of the products from milk in short supply?






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






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






41. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






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






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






44. The two main proteins in milk are ____ and ____.






45. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






46. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






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






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






49. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






50. Quarters infected with mastitis tend to shed more _____ defending white blood cells.