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. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






2. 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.






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






4. Milk covered by Federal milk marketing orders is __________.






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






6. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






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






8. ________ 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.






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






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






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






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






13. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






14. The most common off-flavor in milk is __________






15. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






16. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






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






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






19. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






21. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






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






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






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






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






26. Cow's milk contains _____ percent lactose






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






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






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






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






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






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






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






34. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






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






36. Which of the following have dairy farmers - through their cooperatives opposed?






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






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






39. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






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






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






42. Which one of the following is not a cause of mastitis?






43. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






44. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






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






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






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






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






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






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