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






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






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






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






5. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






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






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






8. 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?






9. The main objection of dirt and milkstone on parts is _____.






10. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






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






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






13. Whole milk contains _____ percent protein.






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






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






16. The __________ test is used to detect if milk has been pasteurized properly.






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






18. __________ is usually the most abundant of the major solid components of milk.






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






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






21. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






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






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






25. The establishment of a Federal milk marketing order is generally initiated by ________.






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






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






28. Quality of grade A milk is...






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






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






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






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






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






34. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






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






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






37. A high acid flavor (sour) in milk is caused by ________.






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






39. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






40. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






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






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






44. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






45. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






46. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






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






48. Milk is used most often at?






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






50. 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?






Can you answer 50 questions in 15 minutes?



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