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






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






3. 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 _______.






4. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






5. 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






6. Milk contains all the known vitamins and is an especially good source of ___






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






8. _____ is the process of killing all microorganisms.






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






10. _____ is the process of killing all microorganisms.






11. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






12. Whole milk contains _____ percent protein.






13. The U.S. Dairy Export Council (USDEC) was created by ___________.






14. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






15. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






16. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






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






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






19. Quality of grade A milk is...






20. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






22. 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?






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






24. 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






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






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






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






28. 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






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






30. Grade A milk priced under Federal Orders is classified according to...






31. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






33. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






34. Milk is the only source of __________ in nature.






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






36. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






37. 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.






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






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






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






41. What is not an objective of milk evaluation?






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






43. 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 _______.






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






45. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






46. 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?






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






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






49. To remove fat from milking equipment use...






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