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 is the most popular size container used for fluid milk?






2. 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 _______.






3. 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?






4. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






5. Federal Milk Marketing Orders are a mechanism for...






6. 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.






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






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






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






10. Net profit after taxes divided by annual net sales is called ___________.






11. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






12. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






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






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






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






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






18. The objectives of the Babcock Institute do not include________________.






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






20. 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.






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






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






23. Milk meeting the highest sanitary requirements is known as Grade _____.






24. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






25. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






27. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






28. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






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






30. The pasteurized Milk Ordinance regulates what?






31. Milk with low total solids will produce what off-flavor?






32. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






33. 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...






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






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






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






37. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






38. Milk is a good source of all water soluble vitamins except for _____.






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






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






41. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






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






43. 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.






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






45. 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 _______.






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






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






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






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






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