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. Milk producers have formed _____ to gain bargaining power.






2. Milk used for _____ is Class I Milk.






3. The major cause of mastitis infections are _____ infections






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






5. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






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






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






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






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






10. 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...






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






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






13. Quality of grade A milk is...






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






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






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






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






18. Products eligible for the Dairy Export Incentive Program (DEIP).






19. The two most important diseases of cattle transmissible to man through milk are _______.






20. The pasteurized Milk Ordinance regulates what?






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






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






23. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






24. A cryoscopy is an important tool that test for __________ in milk.






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






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






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






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






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






30. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






31. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






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






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






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






35. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






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






37. What do milk marketing cooperatives do?






38. Whole milk contains _____ percent protein.






39. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






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






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






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






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






44. 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






45. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






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






47. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






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






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






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