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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. 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.






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






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






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






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






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






7. 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 _______.






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






9. What directly influence(s) the total supply of milk?






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






11. 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






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






13. A large portion of the population is sensitive to the antibiotic _____.






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






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






16. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






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






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






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






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






21. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






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






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






24. Milk protein contains _____ of the essential amino acids and in appreciable amounts






25. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






26. Fluid milk contains an average of _____ percent solids.






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






28. Aflatoxins sometimes found in dairy foods are produced by what?






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






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






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






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






33. 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?






34. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






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






36. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






37. Net profit after taxes divided by annual net sales is called ___________.






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






39. 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?






40. 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?






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






42. The International Dairy Federation (IDF) mission is to promote ______________.






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






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






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






46. What is not a cause of coliform mastitis?






47. Each Federal Milk Marketing order is administered by a representative of the...






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






49. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






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






Can you answer 50 questions in 15 minutes?



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