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






2. The pasteurized Milk Ordinance regulates what?






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






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






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






6. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






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






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






9. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






10. The major cause of the salty flavor in milk is ___________.






11. The protein in a quart of milk is approximately equivalent to that in ________.






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






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






14. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






15. 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 _______.






16. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






17. 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 _______.






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






19. 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.






20. A milk gland that is destroyed because of mastitis is called _____.






21. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






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






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






24. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






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






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






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






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






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






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






31. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






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






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






34. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






35. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






36. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






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. Bacteria that survive specific heat treatment are said to be _____.






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






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






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






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






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






44. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






46. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






47. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






48. Federal Milk Marketing Orders are a mechanism for...






49. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






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