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. 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 ________.






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






3. The Mid-American International Agri-Trade Council assists _______






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






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






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






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






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






9. The International Dairy Federation (IDF) mission is to promote ______________.






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






11. 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?






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






13. What is not a cause of coliform mastitis?






14. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






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






16. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






17. In the care and management of dairy cows - milking takes _____ percent of the labor.






18. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






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






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






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






22. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






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






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






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






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






27. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






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






29. A cryoscopy is an important tool that test for __________ in milk.






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






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






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






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






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






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






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






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






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






39. Milk is the only source of __________ in nature.






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






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






42. The four major sensations are...?






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






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






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






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






47. A large portion of the population is sensitive to the antibiotic _____.






48. Badly dented or damaged milker unit parts are caused by?






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






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