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






2. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






3. Continued low calcium intake may result in ______ in adults.






4. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






5. Class II manufactured dairy products are used in soft manufactured products such as?






6. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






7. 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 _______.






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






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






10. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






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






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






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






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






15. 1. Operating cost of Federal orders are paid by ______.






16. What is not an objective of milk evaluation?






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






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






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






20. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






21. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






22. Which of the following four primary taste sensations is correctly matched with the causal agent?






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






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






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






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






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






28. Which of the following is not a part of the establishment of a federal marketing order?






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






30. Federal milk marketing orders were established in _____.






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






32. 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.






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






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






35. The Dairy Herd Improvement Association is a cooperative which provides_______.






36. One gallon of milk weighs _____ pounds.






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






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






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






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






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






42. What causes flavors in milk such as acid - high acid - or sour milk.






43. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






44. Cow's milk contains _____ percent lactose






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






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






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






48. What causes flavors in milk such as acid - high acid - or sour milk.






49. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






50. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.