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






2. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






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






4. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






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






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






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






9. One objective of a federal order is to _______________






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






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






12. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






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






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






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






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






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






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






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






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






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






22. Which of the following have dairy farmers - through their cooperatives opposed?






23. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






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






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






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






27. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






28. A high acid flavor (sour) in milk is caused by ________.






29. 1. Operating cost of Federal orders are paid by ______.






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






31. Federal Milk Marketing Orders provide or describe...






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






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






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






35. Federal milk marketing orders were established in _____.






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






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






38. Aflatoxins sometimes found in dairy foods are produced by what?






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






40. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






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






42. _____ is the cause of the rancid flavor in milk.






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






44. What vitamin was first discovered in milk fat and is important to eyesight?






45. Adulterants of milk that are detrimental to man's health are _____.






46. The California mastitis test is done to...






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






48. 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.






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






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