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 most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






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






3. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






4. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






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






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






8. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






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






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






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






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






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






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






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






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






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






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






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






20. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






21. 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?






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






23. The pasteurized Milk Ordinance regulates what?






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






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






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






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






28. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






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






30. _____ is the process of killing all microorganisms.






31. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






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






33. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






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






35. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






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






37. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






38. Which of the following four primary taste sensations is correctly matched with the causal agent?






39. 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.






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






41. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






42. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






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






45. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






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






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






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






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






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?