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. Federal milk marketing orders were established in _____.






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






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






4. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






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






6. Fluid milk contains an average of _____ percent solids.






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






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






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






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






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






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






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






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






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






16. Rules developed by the _____ are designed to protect the health and welfare of consumers.






17. 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?






18. The four major sensations are...?






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






20. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






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






22. A milk gland that is destroyed because of mastitis is called _____.






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






24. 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.






25. A large portion of the population is sensitive to the antibiotic _____.






26. One objective of a federal order is to _______________






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






28. What will best control contagious mastitis?






29. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






30. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






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






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






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






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






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






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






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






38. The U.S. Dairy Export Council (USDEC) was created by ___________.






39. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






40. Each Federal Milk Marketing order is administered by a representative of the...






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






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






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






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






45. Quality of grade A milk is...






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






47. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






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






50. Milk with low total solids will produce what off-flavor?