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






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






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






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






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






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






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






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






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






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






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






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






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






14. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






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






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






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






18. What is not an important reason for a five day-seven degree shelf life test?






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






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






21. 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.






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






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






24. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






25. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






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






28. The milk fat differential used in paying for raw milk is...






29. Milk is used most often at?






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






31. 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






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






33. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






34. 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 _______.






35. _____ is the cause of the rancid flavor in milk.






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






37. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






38. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






39. One gallon of milk weighs _____ pounds.






40. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






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






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






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






44. Which of the following is considered a controversial pricing arrangement?






45. What does not promote metallic/oxidized off flavor in milk?






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






47. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






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






49. Dairy farmers can buy and sell dairy futures on what exchange?






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