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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. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






3. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






4. 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...






5. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






7. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






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






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






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






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






12. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






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






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






16. The only mastitis pathogen using the mammary gland as its primary habitat is?






17. Milk is a good supplier of minerals except for _____.






18. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






20. 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 _______.






21. Adulterants of milk that are detrimental to man's health are _____.






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






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






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






26. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






27. Class II manufactured dairy products are used in soft manufactured products such as?






28. The four major sensations are...?






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






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






31. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






32. Cow's milk contains _____ percent lactose






33. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






34. The form of mastitis that is hidden from sight is known as _______






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






36. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






38. The Dairy Herd Improvement Association is a cooperative which provides_______.






39. Milk is sold in units of _____ by the producer to the handler.






40. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






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






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






44. Rules developed by the _____ are designed to protect the health and welfare of consumers.






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






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






47. 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.






48. The two most important etlologic agents of mastitis are __________.






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






50. 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?






Can you answer 50 questions in 15 minutes?



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