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 cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






3. 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?






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






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






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






7. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






8. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






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






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






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






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






13. In Federal order markets - milk sold for consumption in fluid form is in __________.






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






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






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






17. The pasteurized Milk Ordinance regulates what?






18. Pasteurization was developed in _____ as a heat treatment to preserve food.






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






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






21. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






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






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






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






25. What is not an objective of milk evaluation?






26. 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.






27. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






28. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






29. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






30. Bangs Disease is another name for _____.






31. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






32. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






34. For the maximum intake of calcium - one should consume_______.






35. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






36. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






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






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






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






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






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






42. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






44. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






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






46. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






47. 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 _______.






48. What is the most popular size container used for fluid milk?






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






50. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.