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






2. What is not a cause of coliform mastitis?






3. Which of the following is untrue concerning the federal milk marketing orders?






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






5. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






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






7. About _______ of the calcium available in the food supply is provided by milk.






8. 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






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






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






11. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






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






13. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






14. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






16. Specific gravity of milk at 60ºF is __________.






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






18. A cryoscopy is an important tool that test for __________ in milk.






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






20. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






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






22. 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.






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






24. 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 _______.






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






26. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






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






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






29. A cryoscopy is an important tool that test for __________ in milk.






30. What directly influence(s) the total supply of milk?






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






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






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






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






35. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






36. The only mastitis pathogen using the mammary gland as its primary habitat is?






37. Quality of grade A milk is...






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






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






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






41. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






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






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






44. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






45. The Babcock test is a rapid - simple and accurate test for...






46. The main objection of dirt and milkstone on parts is _____.






47. The pasteurized Milk Ordinance regulates what?






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






49. 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.






50. Which of the following is considered a controversial pricing arrangement?