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






2. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






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






4. ___________ is a test for rancidity?






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






6. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






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






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






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






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






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






13. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






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






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






16. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






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






18. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






19. 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.






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






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






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






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






24. Products eligible for the Dairy Export Incentive Program (DEIP).






25. 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 _______.






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






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






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






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






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






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






32. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






33. Milk protein contains _____ of the essential amino acids and in appreciable amounts






34. Which of the following is not a part of the establishment of a federal marketing order?






35. The Babcock test is a rapid - simple and accurate test for...






36. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






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






38. 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?






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






40. The process of concentrating milk currently being used on the farm is called _________






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






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






43. The two most important etlologic agents of mastitis are __________.






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






45. Federal milk marketing orders were established in _____.






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






47. Under federal orders - dairy farmers receive their milk checks?






48. The process of concentrating milk currently being used on the farm is called _________






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






50. The milk becomes the property of the buyer once....