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






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






4. The milk In what class receives the highest price in the market?






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






6. The major cause of mastitis infections are _____ infections






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






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






9. What do milk marketing cooperatives do?






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






11. 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






12. ___________ is a test for rancidity?






13. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






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






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






16. Federal milk marketing orders were established in _____.






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






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






19. Lactose is the principal ________ in milk.






20. 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?






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






22. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






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






24. Bangs Disease is another name for _____.






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






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






27. 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?






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






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






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






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






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






33. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






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






35. 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 _______.






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






37. Aflatoxins sometimes found in dairy foods are produced by what?






38. Which group of flavors cannot be detected by odor?






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






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






41. In Federal order markets - milk sold for consumption in fluid form is in __________.






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






43. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






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






46. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






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






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






49. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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