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 CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






2. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






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






4. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






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






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






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






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






9. The major cause of the salty flavor in milk is ___________.






10. 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?






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






12. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






13. Which of the following is not a part of the establishment of a federal marketing order?






14. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






15. ___________ is a test for rancidity?






16. Flavors of milk may be caused in general by _______________.






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






18. The Mid-American International Agri-Trade Council assists _______






19. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






20. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






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






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






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






24. The main objection of dirt and milkstone on parts is _____.






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






26. What do milk marketing cooperatives do?






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






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






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






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






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






32. The cost of operating Federal orders is paid by ________.






33. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






34. What is not an important reason for a five day-seven degree shelf life test?






35. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






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






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






38. 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 ________.






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






40. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






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






42. 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.






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






44. What do milk marketing cooperatives do?






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






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






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






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






49. 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.






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.