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






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






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






4. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






5. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






6. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






7. 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.






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






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






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






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






12. 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.






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






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






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






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






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






18. 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 _______.






19. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






21. Bangs Disease is another name for _____.






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






23. The __________ test is used to detect if milk has been pasteurized properly.






24. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






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






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






28. 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.






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






30. Bacteria that survive specific heat treatment are said to be _____.






31. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






32. The pasteurized Milk Ordinance regulates what?






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






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






35. Milk is sold in units of _____ by the producer to the handler.






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






37. The components of milk responsible for richness and sweetness - in this order are...






38. The establishment of a Federal milk marketing order is generally initiated by ________.






39. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






40. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






41. What vitamin was first discovered in milk fat and is important to eyesight?






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






43. Milk supplies more than 70% of which vital component of the American diet?






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






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






46. 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.






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






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






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






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