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






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






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






4. 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 __________.






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






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






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






8. What is not a cause of coliform mastitis?






9. _____ and _____ are the two main proteins in milk.






10. 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 __________.






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






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






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






14. The pasteurized Milk Ordinance regulates what?






15. A high acid flavor (sour) in milk is caused by ________.






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






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






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






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






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






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






22. Federal Milk Marketing Orders are a mechanism for...






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






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






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






26. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






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






28. Continued low calcium intake may result in ______ in adults.






29. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






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






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






32. The current supply & demand situation has which of the products from milk in short supply?






33. A milk gland that is destroyed because of mastitis is called _____.






34. Milk contains all the known vitamins and is an especially good source of ___






35. The two most important diseases of cattle transmissible to man through milk are _______.






36. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






37. 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?






38. What percentage of U.S. households buy fluid milk (on an annual basis)?






39. Milk used for _____ is Class I Milk.






40. The cost of operating Federal orders is paid by ________.






41. What is not an objective of milk evaluation?






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






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






44. Fluid milk contains an average of _____ percent solids.






45. The two most important etlologic agents of mastitis are __________.






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






47. Class II manufactured dairy products are used in soft manufactured products such as?






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






49. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






50. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?