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






2. Cow's milk contains _____ percent lactose






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






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






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






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






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






8. What will best control contagious mastitis?






9. 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






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






11. Which of the following four primary taste sensations is correctly matched with the causal agent?






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






13. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






14. One objective of a federal order is to _______________






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






16. Milk is the only source of __________ in nature.






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






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






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






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






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






22. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






23. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






25. 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 ________.






26. 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?






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






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






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






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






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






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






33. Milk supplies more than 70% of which vital component of the American diet?






34. A system of fairly distributing payment among producers in a Federal Milk Market is called...






35. Dairy farmers can buy and sell dairy futures on what exchange?






36. Quality of grade A milk is...






37. _____ and _____ are the two main proteins in milk.






38. Under federal orders - dairy farmers receive their milk checks?






39. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






40. ___________ is a test for rancidity?






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






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






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






44. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






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






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






47. 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






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






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






50. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization