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






2. The objectives of the Babcock Institute do not include________________.






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






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






5. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






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






8. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






9. 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






10. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






11. The four major sensations are...?






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






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






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






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






16. To remove fat from milking equipment use...






17. The insufficient removal of milk from the milk collection system is called _____.






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






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






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






21. The insufficient removal of milk from the milk collection system is called _____.






22. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






24. 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...






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






26. Lactose is the principal ________ in milk.






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






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






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






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






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






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






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






34. Cow's milk contains _____ percent lactose






35. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






36. In Federal order markets - milk sold for consumption in fluid form is in __________.






37. Milk is used most often at?






38. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






39. 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 _______.






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






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






42. 1. Operating cost of Federal orders are paid by ______.






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






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






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






46. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






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






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






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






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