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






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






3. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






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






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






6. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






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






8. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






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






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






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






12. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






13. Milk is a good supplier of minerals except for _____.






14. The four major sensations are...?






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






16. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






17. Net profit after taxes divided by annual net sales is called ___________.






18. Milk used for _____ is Class I Milk.






19. The primary factors influencing per capita cheese demand does not include?






20. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






21. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






23. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






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






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






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






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






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






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






31. 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 _______.






32. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






33. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






34. The two most important diseases of cattle transmissible to man through milk are _______.






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






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






37. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






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






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






40. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






41. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






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






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






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






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






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






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






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






50. 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?