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






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






3. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






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






5. __________ is usually the most abundant of the major solid components of milk.






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






7. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






8. 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.






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






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






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






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






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






14. What causes flavors in milk such as acid - high acid - or sour milk.






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






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






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






18. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






19. In the care and management of dairy cows - milking takes _____ percent of the labor.






20. Milk protein contains _____ of the essential amino acids and in appreciable amounts






21. The most common off-flavor in milk is __________






22. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






23. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






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






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






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






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






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






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






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






31. What is not a cause of coliform mastitis?






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






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






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






35. Quality of grade A milk is...






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






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






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






39. Milk is a good source of all water soluble vitamins except for _____.






40. Milk protein contains _____ of the essential amino acids and in appreciable amounts






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






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






43. 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?






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






45. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






48. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






49. 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?






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