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






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






3. Grade A milk priced under Federal Orders is classified according to...






4. 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 _______.






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






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






7. Bangs Disease is another name for _____.






8. What will best control contagious mastitis?






9. The only mastitis pathogen using the mammary gland as its primary habitat is?






10. 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...






11. Milk is used most often at?






12. Each Federal Milk Marketing order is administered by a representative of the...






13. To remove fat from milking equipment use...






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






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






16. 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.






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






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






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






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






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






22. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






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






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






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






26. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






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






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






29. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






31. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






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






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






34. The milk fat differential used in paying for raw milk is...






35. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






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






37. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






38. Whole milk contains _____ percent protein.






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






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






41. The primary factors influencing per capita cheese demand does not include?






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






43. Adulterants of milk that are detrimental to man's health are _____.






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






45. ________ 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.






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






47. Which of the following have dairy farmers - through their cooperatives opposed?






48. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






49. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






50. The pasteurized Milk Ordinance regulates what?