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 microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






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






3. Milk contains all the known vitamins and is an especially good source of ___






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






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






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






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






8. ___________ is a test for rancidity?






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






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






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






12. Which of the following is untrue concerning the federal milk marketing orders?






13. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






14. What is not a cause of coliform mastitis?






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






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






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






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






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






20. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






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






22. Cow's milk contains _____ percent lactose






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






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






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






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






27. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






29. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






30. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






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






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






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






34. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






35. What percent of all milk produced in the U.S. is sold to dairy processing plants?






36. Which is a true statement concerning federal milk marketing orders?






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






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






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






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






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






42. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






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






44. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






45. Milk is the only source of __________ in nature.






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






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






48. A high acid flavor (sour) in milk is caused by ________.






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






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