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. Which of the following have dairy farmers - through their cooperatives opposed?






2. 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...






3. ___________ is a test for rancidity?






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






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






6. 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 ____________.






7. __________ is usually the most abundant of the major solid components of milk.






8. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






9. One gallon of milk weighs _____ pounds.






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






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






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






13. What is not a cause of coliform mastitis?






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






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






16. Badly dented or damaged milker unit parts are caused by?






17. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






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






19. The largest percentage of the U.S. milk supply is utilized in the production of ______.






20. Federal milk marketing orders were established in _____.






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






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






23. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






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






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






26. 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






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






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






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






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






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






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






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






34. For the maximum intake of calcium - one should consume_______.






35. The major cause of mastitis infections are _____ infections






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






37. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






38. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






39. __________ is usually the most abundant of the major solid components of milk.






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






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






42. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






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






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






46. Milk is used most often at?






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






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






49. 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 ________.






50. Which is a true statement concerning federal milk marketing orders?