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. 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?






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






3. 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?






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






5. What percent of all milk produced in the U.S. is sold to dairy processing plants?






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






7. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






8. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






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






11. Bacteria that survive specific heat treatment are said to be _____.






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






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






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






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






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






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






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






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






20. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






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






22. 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 ________.






23. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






24. Milk is used most often at?






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






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






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






28. Bangs Disease is another name for _____.






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






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






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






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






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






34. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






35. Cow's milk contains _____ percent lactose






36. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






37. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






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






39. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






40. One gallon of milk weighs _____ pounds.






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






42. What vitamin was first discovered in milk fat and is important to eyesight?






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






44. 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?






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






46. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






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






49. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






50. What percent of all milk produced in the U.S. is sold to dairy processing plants?