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. Whole milk contains _____ percent protein.






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






3. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






4. Lactose is the principal ________ in milk.






5. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






6. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






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






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






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






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






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






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






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






14. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






15. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






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






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






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






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






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






21. The off flavor most likely to be found in milk that has not been cooled properly is...






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






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






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






25. Lactose is the principal ________ in milk.






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






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






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






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






30. Milk is used most often at?






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






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






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






34. Milk is the only source of __________ in nature.






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






36. 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






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






38. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






39. _______ indicates the percentage of milk used in each class.






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






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






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






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






44. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






45. The two main proteins in milk are ____ and ____.






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






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






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






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






50. The two most important etlologic agents of mastitis are __________.