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






2. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






3. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






4. 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






5. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






6. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






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






8. _____ is the cause of the rancid flavor in milk.






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






10. 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?






11. The components of milk responsible for richness and sweetness - in this order are...






12. Milk found in cows with a high somatic cell count would result in a decrease in __________.






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






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






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






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






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






18. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






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






20. Lactose is the principal ________ in milk.






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






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






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






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






25. The cost of operating Federal orders is paid by ________.






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






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






28. What do milk marketing cooperatives do?






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






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






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






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






33. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






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






35. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






36. The most common off-flavor in milk is __________






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






38. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






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






40. 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 ____________.






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






42. The pasteurized Milk Ordinance regulates what?






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






44. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






45. The process of concentrating milk currently being used on the farm is called _________






46. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






47. The major cause of mastitis infections are _____ infections






48. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






49. 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






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