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






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






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






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






5. What do milk marketing cooperatives do?






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






7. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






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






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






10. What do milk marketing cooperatives do?






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






12. The California mastitis test is done to...






13. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






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






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






16. The Dairy Herd Improvement Association is a cooperative which provides_______.






17. Rules developed by the _____ are designed to protect the health and welfare of consumers.






18. Rules developed by the _____ are designed to protect the health and welfare of consumers.






19. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






20. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






21. What percent of all milk produced in the U.S. is sold to dairy processing plants?






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






23. What is the most popular type container used for fluid milk?






24. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






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






26. The form of mastitis that is hidden from sight is known as _______






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






28. Federal milk marketing orders were established in _____.






29. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






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






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






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






33. Which is a true statement concerning federal milk marketing orders?






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






35. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






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






37. _____ is the process of killing all microorganisms.






38. Cow's milk contains _____ percent lactose






39. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






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






41. The U.S. Dairy Export Council (USDEC) was created by ___________.






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






43. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






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






45. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






46. 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






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






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






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






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