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






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






3. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






5. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






6. The major cause of mastitis infections are _____ infections






7. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






9. The most common off-flavor in milk is __________






10. For the maximum intake of calcium - one should consume_______.






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






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






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






14. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






16. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






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






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






19. The largest percentage of the U.S. milk supply is utilized in the production of ______.






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






21. Lactose is the principal ________ in milk.






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






23. ________ 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.






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






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






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






27. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






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






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






30. _____ is the process of killing all microorganisms.






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






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






33. 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 ________.






34. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






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






36. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






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






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






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






40. __________ is usually the most abundant of the major solid components of milk.






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






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






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






44. Cow's milk contains _____ percent lactose






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






46. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






47. Cow's milk contains _____ percent lactose






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






49. 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?






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