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






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






3. The Mid-American International Agri-Trade Council assists _______






4. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






5. What does not promote metallic/oxidized off flavor in milk?






6. Which group of flavors cannot be detected by odor?






7. 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.






8. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






9. Bacteria that survive specific heat treatment are said to be _____.






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






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






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






13. One gallon of milk weighs _____ pounds.






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






15. 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?






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






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






18. What is the most popular type container used for fluid milk?






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






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






21. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






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






23. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






24. 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 _______.






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






26. The only mastitis pathogen using the mammary gland as its primary habitat is?






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






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






29. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






30. 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 __________.






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






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






33. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






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






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






36. Specific gravity of milk at 60ºF is __________.






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






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






39. What is the most popular type container used for fluid milk?






40. Milk producers have formed _____ to gain bargaining power.






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






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






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






44. The primary factors influencing per capita cheese demand does not include?






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






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






47. 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 ________.






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






49. Milk is used most often at?






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