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. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






2. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






3. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






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






5. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






6. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






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






8. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






9. Water added to milk is detected by checking the _____.






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






11. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






12. Quality of grade A milk is...






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






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






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






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






17. What do milk marketing cooperatives do?






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






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






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






21. The most common off-flavor in milk is __________






22. Bacteria that survive specific heat treatment are said to be _____.






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






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






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






26. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






27. Specific gravity of milk at 60ºF is __________.






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






29. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






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






31. Federal milk marketing orders were established in _____.






32. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






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






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






36. Milk used for _____ is Class I Milk.






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






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






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






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






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






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






43. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






45. 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.






46. To remove fat from milking equipment use...






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






48. 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 _______.






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






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