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






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






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






4. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






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






6. 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?






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






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






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






10. 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.






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






12. The current supply & demand situation has which of the products from milk in short supply?






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






14. Water added to milk is detected by checking the _____.






15. The U.S. Dairy Export Council (USDEC) was created by ___________.






16. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






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






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






19. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






20. 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 _______.






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






22. The Babcock test is a rapid - simple and accurate test for...






23. Quality of grade A milk is...






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






25. The protein in a quart of milk is approximately equivalent to that in ________.






26. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






27. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






28. What is not an objective of milk evaluation?






29. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






30. 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?






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






32. The pasteurized Milk Ordinance regulates what?






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






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






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






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






37. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






38. The only persons regulated by federal orders are _____.






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






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






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






42. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






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






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






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






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






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






48. Federal milk marketing orders were established in _____.






49. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






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