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






2. The two most important diseases of cattle transmissible to man through milk are _______.






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






4. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






6. 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.






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






8. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






9. The protein in a quart of milk is approximately equivalent to that in ________.






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






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






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






13. 1. Operating cost of Federal orders are paid by ______.






14. The objectives of the Babcock Institute do not include________________.






15. The objectives of the Babcock Institute do not include________________.






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






17. Flavors of milk may be caused in general by _______________.






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






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






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






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






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






23. ________ 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.






24. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






25. The major cause of the salty flavor in milk is ___________.






26. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






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






28. Quality of grade A milk is...






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






30. The milk becomes the property of the buyer once....






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






32. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






34. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






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






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






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






38. Milk contains all the known vitamins and is an especially good source of ___






39. At the present time - most milk is sold through...






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






41. One gallon of milk weighs _____ pounds.






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






43. 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






44. 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.






45. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






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






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






48. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






49. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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