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. Milk covered by Federal milk marketing orders is __________.






2. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






3. Milk meeting the highest sanitary requirements is known as Grade _____.






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






5. Which one of the following is not a cause of mastitis?






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






7. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






8. What will best control contagious mastitis?






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






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






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






12. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






13. 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 ________.






14. Federal milk marketing orders were established in _____.






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






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






17. _____ is the cause of the rancid flavor in milk.






18. Milk is used most often at?






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






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






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






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






23. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






24. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






25. What directly influence(s) the total supply of milk?






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






27. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






28. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






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






30. The main objection of dirt and milkstone on parts is _____.






31. The major cause of mastitis infections are _____ infections






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






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






34. 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?






35. Federal Milk Marketing Orders provide or describe...






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






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






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






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






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






41. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






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






43. 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 ________.






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






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






46. Lactose is the principal ________ in milk.






47. Federal Milk Marketing Orders are a mechanism for...






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






49. Quality of grade A milk is...






50. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?