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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 percent of all milk produced in the U.S. is sold to dairy processing plants?






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






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






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






5. 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?






6. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






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






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






10. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






11. Adulterants of milk that are detrimental to man's health are _____.






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






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






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






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






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






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






18. Which group of flavors cannot be detected by odor?






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






20. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






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






22. The major cause of the salty flavor in milk is ___________.






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






24. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






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






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






27. 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 _______.






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






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






30. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






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






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






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






35. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






36. The major cause of mastitis infections are _____ infections






37. 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 ____________.






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






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






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






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






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






43. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






44. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






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






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






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






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






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






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







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