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. What will best control contagious mastitis?






2. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






3. What will best control contagious mastitis?






4. What is not an important reason for a five day-seven degree shelf life test?






5. The Dairy Herd Improvement Association is a cooperative which provides_______.






6. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






7. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






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






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






10. 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?






11. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






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






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






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






15. The major cause of the salty flavor in milk is ___________.






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






17. The only persons regulated by federal orders are _____.






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






19. One objective of a federal order is to _______________






20. 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.






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






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






23. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






24. The major cause of mastitis infections are _____ infections






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






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






28. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






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






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






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






32. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






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






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






35. 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?






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






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






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






40. _______ indicates the percentage of milk used in each class.






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






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






43. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






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






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






46. Fluid milk contains an average of _____ percent solids.






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






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






49. 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.






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