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






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






3. Bangs Disease is another name for _____.






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






5. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






6. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






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






8. One gallon of milk weighs _____ pounds.






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






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






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






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






13. 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






14. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






15. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






16. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






17. What will best control contagious mastitis?






18. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






19. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






20. Milk is a good source of all water soluble vitamins except for _____.






21. Quality of grade A milk is...






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






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






24. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






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






26. S. M. Babcock developed the Babcock Test in _____.






27. Lactose is the principal ________ in milk.






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






29. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






30. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






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






32. 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?






33. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






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






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






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






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






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






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






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






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






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






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






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






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






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






47. A milk gland that is destroyed because of mastitis is called _____.






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






49. ___________ is a test for rancidity?






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