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. 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?






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






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






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






5. Cow's milk contains _____ percent lactose






6. Which of the following have dairy farmers - through their cooperatives opposed?






7. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






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






9. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






10. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






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






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






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






14. Milk protein contains _____ of the essential amino acids and in appreciable amounts






15. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






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






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






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






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






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






21. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






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






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






24. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






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






26. The most prevalent off flavor of fluid milk is ______.






27. 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






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






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






30. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






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






32. One gallon of milk weighs _____ pounds.






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






34. The pasteurized Milk Ordinance regulates what?






35. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






36. Which is a true statement concerning federal milk marketing orders?






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






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






39. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






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






41. The California mastitis test is done to...






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






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






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






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






46. 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.






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






48. 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






49. Milk is a good supplier of minerals except for _____.






50. Whole milk contains _____ percent protein.