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






2. Which is a true statement concerning federal milk marketing orders?






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






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






5. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






6. What does not promote metallic/oxidized off flavor in milk?






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






8. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






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






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






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






12. 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 _______.






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






14. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






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






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






17. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






19. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






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






22. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






23. What will best control contagious mastitis?






24. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






26. Lactose is the principal ________ in milk.






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






28. 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.






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






30. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






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






32. Which is a true statement concerning federal milk marketing orders?






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






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. The establishment of a Federal milk marketing order is generally initiated by ________.






36. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






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






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






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






40. 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.






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






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






43. Continued low calcium intake may result in ______ in adults.






44. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






45. 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 ________.






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






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






48. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






50. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?