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 only persons regulated by federal orders are _____.






2. 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?






3. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






4. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






6. 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.






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






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






9. What is not a cause of coliform mastitis?






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






11. The only persons regulated by federal orders are _____.






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






13. ________ 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.






14. The milk In what class receives the highest price in the market?






15. Whole milk contains _____ percent protein.






16. 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?






17. The process of concentrating milk currently being used on the farm is called _________






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






19. _____ and _____ are the two main proteins in milk.






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






21. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






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






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






24. Water added to milk is detected by checking the _____.






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






26. The milk In what class receives the highest price in the market?






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






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






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






30. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






31. ___________ is a test for rancidity?






32. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






33. Milk producers have formed _____ to gain bargaining power.






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






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






36. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






37. Bangs Disease is another name for _____.






38. 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 _______.






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






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






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






42. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






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






44. 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






45. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






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






48. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






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






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