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. Whole milk contains _____ percent protein.






2. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






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






4. Milk used for _____ is Class I Milk.






5. Grade A milk priced under Federal Orders is classified according to...






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






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






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






9. What do milk marketing cooperatives do?






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






11. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






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






13. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






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






16. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






18. What is the most popular type container used for fluid milk?






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






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






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






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






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






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






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






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






27. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






28. The establishment of a Federal milk marketing order is generally initiated by ________.






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






30. _____ is the process of killing all microorganisms.






31. Milk is the only source of __________ in nature.






32. Fluid milk contains an average of _____ percent solids.






33. What directly influence(s) the total supply of milk?






34. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






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






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






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






38. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






39. 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






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






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






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






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






44. The four major sensations are...?






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






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






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






48. Federal milk marketing orders were established in _____.






49. 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






50. Bangs Disease is another name for _____.