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. S. M. Babcock developed the Babcock Test in _____.






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






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






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






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






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






7. One gallon of milk weighs _____ pounds.






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






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






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






11. Bangs Disease is another name for _____.






12. The __________ test is used to detect if milk has been pasteurized properly.






13. At the present time - most milk is sold through...






14. The milk becomes the property of the buyer once....






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






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






17. 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?






18. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






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






20. Quality of grade A milk is...






21. 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 ________.






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






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






24. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






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






26. The four major sensations are...?






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






28. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






29. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






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






31. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






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






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






34. Milk producers have formed _____ to gain bargaining power.






35. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






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






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






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






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






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






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






42. Milk supplies more than 70% of which vital component of the American diet?






43. 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 _______.






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






45. Pasteurization was developed in _____ as a heat treatment to preserve food.






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






47. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






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






49. The milk fat differential used in paying for raw milk is...






50. Lactose is the principal ________ in milk.