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






2. Specific gravity of milk at 60ºF is __________.






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






4. 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?






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






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






7. Fluid milk contains an average of _____ percent solids.






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






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






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






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






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






13. 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.






14. 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?






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






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






17. The insufficient removal of milk from the milk collection system is called _____.






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






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






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






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






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






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






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






25. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






26. ___________ is a test for rancidity?






27. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






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






29. A high acid flavor (sour) in milk is caused by ________.






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






31. One gallon of milk weighs _____ pounds.






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






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






34. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






35. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






36. What vitamin was first discovered in milk fat and is important to eyesight?






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






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






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






40. Quality of grade A milk is...






41. The largest percentage of the U.S. milk supply is utilized in the production of ______.






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






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






44. 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.






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






46. Cow's milk contains _____ percent lactose






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






48. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






49. The Dairy Herd Improvement Association is a cooperative which provides_______.






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