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. 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 ________.






2. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






3. 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?






4. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






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






6. About _______ of the calcium available in the food supply is provided by milk.






7. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






8. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






9. Whole milk contains _____ percent protein.






10. What is not an objective of milk evaluation?






11. The most prevalent off flavor of fluid milk is ______.






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






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






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






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






16. What percentage of U.S. households buy fluid milk (on an annual basis)?






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






18. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






19. Milk is a good source of all water soluble vitamins except for _____.






20. Milk is a good source of all water soluble vitamins except for _____.






21. What do milk marketing cooperatives do?






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






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






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






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






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






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






29. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






30. A milk gland that is destroyed because of mastitis is called _____.






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






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






33. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






34. Adulterants of milk that are detrimental to man's health are _____.






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






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






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






38. Net profit after taxes divided by annual net sales is called ___________.






39. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






40. Rules developed by the _____ are designed to protect the health and welfare of consumers.






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






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






43. Milk is a good supplier of minerals except for _____.






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






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






46. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






47. Milk is sold in units of _____ by the producer to the handler.






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






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






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