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






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






3. 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?






4. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






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






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






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






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






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






10. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






11. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






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






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






14. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






15. Pasteurization was developed in _____ as a heat treatment to preserve food.






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






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






18. To remove fat from milking equipment use...






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






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






21. The establishment of a Federal milk marketing order is generally initiated by ________.






22. 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 _______.






23. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






24. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






25. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






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






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






28. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






29. _______ indicates the percentage of milk used in each class.






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






31. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






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






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






34. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






36. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






37. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






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






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






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






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






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






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






45. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






46. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






48. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






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







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