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






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






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






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






5. Federal milk marketing orders were established in _____.






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






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






8. The pasteurized Milk Ordinance regulates what?






9. Lactose is the principal ________ in milk.






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






11. 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.






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






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






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






15. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






16. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






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






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






19. Milk is the only source of __________ in nature.






20. Milk supplies more than 70% of which vital component of the American diet?






21. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






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






23. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






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






26. S. M. Babcock developed the Babcock Test in _____.






27. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






29. 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






30. What directly influence(s) the total supply of milk?






31. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






32. In Federal order markets - milk sold for consumption in fluid form is in __________.






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






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






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






36. 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.






37. 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?






38. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






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






40. One objective of a federal order is to _______________






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






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






43. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






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






45. The current supply & demand situation has which of the products from milk in short supply?






46. In Federal order markets - milk sold for consumption in fluid form is in __________.






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






48. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






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






50. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.