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






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






3. Water added to milk is detected by checking the _____.






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






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






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






7. What is the most popular size container used for fluid milk?






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






9. 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.






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






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






12. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






13. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






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






15. The two main proteins in milk are ____ and ____.






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






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






18. _____ is the process of killing all microorganisms.






19. 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?






20. 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 _______.






21. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






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






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






24. What causes flavors in milk such as acid - high acid - or sour milk.






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






26. 1. Operating cost of Federal orders are paid by ______.






27. 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






28. 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 _______.






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






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






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






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






33. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






34. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






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






36. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






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






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






39. What will best control contagious mastitis?






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






41. 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?






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






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






44. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






45. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






46. Aflatoxins sometimes found in dairy foods are produced by what?






47. 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






48. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






49. 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?






50. Which of the following is untrue concerning the federal milk marketing orders?