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 California mastitis test is done to...






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






3. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






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






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






7. To remove fat from milking equipment use...






8. ________ 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.






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






10. The two most important diseases of cattle transmissible to man through milk are _______.






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






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






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






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






15. The International Dairy Federation (IDF) mission is to promote ______________.






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






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






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






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






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






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






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






23. Milk covered by Federal milk marketing orders is __________.






24. Whole milk contains _____ percent protein.






25. 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 _______.






26. What will best control contagious mastitis?






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






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






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






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






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






32. Milk used for _____ is Class I Milk.






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






34. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






35. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






36. At the present time - most milk is sold through...






37. Cow's milk contains _____ percent lactose






38. The form of mastitis that is hidden from sight is known as _______






39. Under federal orders - dairy farmers receive their milk checks?






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






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






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






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






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






45. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






46. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






47. The milk In what class receives the highest price in the market?






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






49. The four major sensations are...?






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