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






2. 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.






3. At the present time - most milk is sold through...






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






5. 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?






6. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






7. The main objection of dirt and milkstone on parts is _____.






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






9. Cow's milk contains _____ percent lactose






10. 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.






11. What do milk marketing cooperatives do?






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






13. In the care and management of dairy cows - milking takes _____ percent of the labor.






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






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






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






17. The insufficient removal of milk from the milk collection system is called _____.






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






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






20. Class II manufactured dairy products are used in soft manufactured products such as?






21. A milk gland that is destroyed because of mastitis is called _____.






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






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






24. 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?






25. Milk used for _____ is Class I Milk.






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






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






28. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






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






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






31. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






32. Continued low calcium intake may result in ______ in adults.






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






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






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






36. The major cause of mastitis infections are _____ infections






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






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






39. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






40. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






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






43. One gallon of milk weighs _____ pounds.






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






45. 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.






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






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






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






49. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






50. The most prevalent off flavor of fluid milk is ______.