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






2. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






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






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






5. The objectives of the Babcock Institute do not include________________.






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






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






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






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






10. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






12. 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?






13. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






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






15. Milk is used most often at?






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






17. The Babcock test is a rapid - simple and accurate test for...






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






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






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






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






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






23. 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 ________.






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






25. Dairy farmers can buy and sell dairy futures on what exchange?






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






27. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






28. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






29. The process of concentrating milk currently being used on the farm is called _________






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






31. Which of the following is not a part of the establishment of a federal marketing order?






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






33. The two main proteins in milk are ____ and ____.






34. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






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






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






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






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






39. What do milk marketing cooperatives do?






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






41. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






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






44. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






46. 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?






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






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






49. Lactose is the principal ________ in milk.






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