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. Lactose is the principal ________ in milk.






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






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






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






5. Quality of grade A milk is...






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






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






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






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






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






11. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






12. Federal milk marketing orders were established in _____.






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






14. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






15. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






16. The major cause of the salty flavor in milk is ___________.






17. Whole milk contains _____ percent protein.






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






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






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






21. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






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






23. The major cause of the salty flavor in milk is ___________.






24. 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?






25. What do milk marketing cooperatives do?






26. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






27. 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 _______.






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






29. The insufficient removal of milk from the milk collection system is called _____.






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






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






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






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






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






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






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






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






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






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






40. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






41. Flavors of milk may be caused in general by _______________.






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






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






44. 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.






45. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






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






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






48. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






49. The largest percentage of the U.S. milk supply is utilized in the production of ______.






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