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






2. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






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






5. 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 ________.






6. Milk is used most often at?






7. The California mastitis test is done to...






8. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






9. 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.






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






11. The cost of operating Federal orders is paid by ________.






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






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






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






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






16. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






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






19. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






20. 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.






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






22. Which of the following is untrue concerning the federal milk marketing orders?






23. One gallon of milk weighs _____ pounds.






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






25. The only mastitis pathogen using the mammary gland as its primary habitat is?






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






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






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






29. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






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






31. What will best control contagious mastitis?






32. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






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






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. What directly influence(s) the total supply of milk?






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






37. Quality of grade A milk is...






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






39. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






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






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






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






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






44. Class II manufactured dairy products are used in soft manufactured products such as?






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






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






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






48. What do milk marketing cooperatives do?






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






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