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






2. What is not an objective of milk evaluation?






3. What do milk marketing cooperatives do?






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






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






6. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






7. _____ is the process of killing all microorganisms.






8. Quality of grade A milk is...






9. The California mastitis test is done to...






10. Dairy farmers can buy and sell dairy futures on what exchange?






11. 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.






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






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






14. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






15. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






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






17. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






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






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






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






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






22. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






23. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






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






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






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






27. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






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






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






30. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






31. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






32. About _______ of the calcium available in the food supply is provided by milk.






33. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






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






35. What is not a cause of coliform mastitis?






36. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






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






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






39. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






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






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






42. ___________ is a test for rancidity?






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






44. In the care and management of dairy cows - milking takes _____ percent of the labor.






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






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






47. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






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






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