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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. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






2. The International Dairy Federation (IDF) mission is to promote ______________.






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






4. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






5. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






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






7. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






8. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






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






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






11. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






13. The four major sensations are...?






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






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






16. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






17. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






18. 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?






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






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






21. Whole milk contains _____ percent protein.






22. Federal milk marketing orders were established in _____.






23. 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 _______.






24. Milk is a good supplier of minerals except for _____.






25. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






26. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






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






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






30. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






31. _____ is the process of killing all microorganisms.






32. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






34. Milk found in cows with a high somatic cell count would result in a decrease in __________.






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






36. Federal Milk Marketing Orders are a mechanism for...






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






38. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






39. Federal milk marketing orders were established in _____.






40. Whole milk contains _____ percent protein.






41. Milk covered by Federal milk marketing orders is __________.






42. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






43. The objectives of the Babcock Institute do not include________________.






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






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






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






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






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






49. The objectives of the Babcock Institute do not include________________.






50. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.







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