Dairy Products 2024 (1-100)

What is the most popular size container used for fluid milk?

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

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

Whole milk contains _____ percent protein.

Federal Milk Marketing Orders are a mechanism for:

Milk with low total solids will produce what off-flavor?

The components of milk responsible for richness and sweetness, in this order are:

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

Federal regulations state that ice cream must have at least ____ milkfat, the single most important ingredient,

Milk is the only source of __________ in nature.

The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.

Lactose is the principal ________ in milk.

Today, milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ______.

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

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

Continued low calcium intake may result in ______ in adults.

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

Milk covered by Federal milk marketing orders is __________.

Milk found in cows with a high somatic cell count would result in a decrease in __________.

For the maximum intake of calcium, one should consume_______.

The CMT test results that indicate a somatic cell count of 400,000 to 1,500,000 are _____.

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

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It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.

Which of the following directly influence(s) the total supply of milk?

The Dairy Herd Improvement Association is a cooperative which provides_______.

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

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

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

Which of the following will best control contagious mastitis?

Milk meeting the highest sanitary requirements is known as Grade _____.

Specific gravity of milk at 60 degrees F is __________.

The four primary taste sensations are _____________________.

Which group of flavors cannot be detected by odor?

One gallon of milk weighs _____ pounds.

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

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

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

By FDA definition of an imitation product, which of the following is NOT true?

Flavors of milk may be caused in general by _______________.

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

The number of Federal milk marketing orders in the United States is

The Babcock test is a rapid, simple and accurate test for:

__________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.

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

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

In order to gain bargaining power, milk producers have formed ____ to manufacture milk products and market them directly

When pasteurizing milk, the minimum that raw milk must be heated to for 15 seconds is

Each Federal Milk Marketing order is administered by a representative of the:

Which of the following is NOT an objective of milk evaluation?

There are four classes of milk under Federal Orders, and they provide for

The two main proteins in milk are ____ and ____.

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To add mold to the blue cheese, it is mainly ________________.

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The largest percentage of the U.S. milk supply is utilized in the production of ______.

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

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

What is the largest cost on most U.S. dairy farms?

Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .

To reduce the feed flavor in milk to acceptable level, cow should be removed from offending feed __ hours before milking

Fluid milk contains an average of _____ percent solids.

Milk used for _____ is Class I Milk.

The two dairy product categories that require the highest amount of raw milk from the U.S. supply are:

Cheddar cheeses sold in the US, which are not made from pasteurized milk, must be ripened at least _________ days.

A system of fairly distributing payment among producers in a Federal Milk Market is called:

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To separate the aqueous and fat in the final stage of the Babcock test, a _____ is used.

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

Milk is a good supplier of minerals except for _____.

By definition, a product labeled “milk” must contain not less than _____ percent milk fat.

The California Mastitis Test is done to:

___________ is a test for rancidity.

“Cultured” in front of the name of a milk product indicates:

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

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

Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.

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

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

_____ is the cause of the rancid flavor in milk.

The major cause of mastitis infections are _____ infections

The decision of a milk hauler to accept or reject milk at the producing farm

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

__________ amino acids are commonly found in milk proteins, including the essential amino acids.

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

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

The CMT should be read within _____ seconds.

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

Federal milk marketing orders were established in _____.

___________ cause(s) flavors in milk such as acid, high acid, or sour milk.

Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.

A major reason the federal government establishes minimal farm milk prices is

Milk marketing cooperatives:

Water added to milk is detected by checking the _____.