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






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






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






4. The milk becomes the property of the buyer once....






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






6. Cow's milk contains _____ percent lactose






7. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






8. The insufficient removal of milk from the milk collection system is called _____.






9. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






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






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






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






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






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






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






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






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






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






19. What is the most popular type container used for fluid milk?






20. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






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






22. A cryoscopy is an important tool that test for __________ in milk.






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






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






25. 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 __________.






26. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






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






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






29. One objective of a federal order is to _______________






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






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






32. 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 _______.






33. 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 __________.






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






35. Bangs Disease is another name for _____.






36. Which one of the following is not a cause of mastitis?






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






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






39. 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






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






41. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






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






43. The current supply & demand situation has which of the products from milk in short supply?






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






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






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






47. 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 _______.






48. Milk found in cows with a high somatic cell count would result in a decrease in __________.






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






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