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






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






3. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






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






5. 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






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






7. 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 ____________.






8. Bangs Disease is another name for _____.






9. 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?






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






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






12. 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.






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






14. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






15. Specific gravity of milk at 60ºF is __________.






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






17. Grade A milk priced under Federal Orders is classified according to...






18. A system of fairly distributing payment among producers in a Federal Milk Market is called...






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






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. What does not promote metallic/oxidized off flavor in milk?






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






23. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






24. 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.






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






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






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






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






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






31. ___________ is a test for rancidity?






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






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






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






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






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






37. What percentage of U.S. households buy fluid milk (on an annual basis)?






38. 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 __________.






39. 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






40. The primary factors influencing per capita cheese demand does not include?






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






42. Quality of grade A milk is...






43. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






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






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






47. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






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






49. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






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