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






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






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






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






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






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






7. The largest percentage of the U.S. milk supply is utilized in the production of ______.






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






9. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






10. The major cause of the salty flavor in milk is ___________.






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






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






13. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






14. The cost of operating Federal orders is paid by ________.






15. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






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






17. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






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






19. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






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






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






22. 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.






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






24. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






25. The components of milk responsible for richness and sweetness - in this order are...






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






27. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






28. Which is a true statement concerning federal milk marketing orders?






29. Lactose is the principal ________ in milk.






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






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






32. The Mid-American International Agri-Trade Council assists _______






33. The two main proteins in milk are ____ and ____.






34. 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?






35. A cryoscopy is an important tool that test for __________ in milk.






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






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






38. The only mastitis pathogen using the mammary gland as its primary habitat is?






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






40. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






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






42. 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 ________.






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






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






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






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






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






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






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






50. What is not a cause of coliform mastitis?