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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. 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.






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






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






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






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






6. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






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






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






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






10. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






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






12. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






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






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






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






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






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






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






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






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






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






22. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






23. About _______ of the calcium available in the food supply is provided by milk.






24. The protein in a quart of milk is approximately equivalent to that in ________.






25. 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 ________.






26. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






27. S. M. Babcock developed the Babcock Test in _____.






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






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






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






31. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






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






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






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






35. ___________ is a test for rancidity?






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






37. One objective of a federal order is to _______________






38. The major cause of mastitis infections are _____ infections






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






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






41. What is not an important reason for a five day-seven degree shelf life test?






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






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






44. 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.






45. Which of the following four primary taste sensations is correctly matched with the causal agent?






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






47. What is not a cause of coliform mastitis?






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






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






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







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