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






2. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






3. 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.






4. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






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






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






8. Milk is used most often at?






9. 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.






10. A system of fairly distributing payment among producers in a Federal Milk Market is called...






11. The two most important etlologic agents of mastitis are __________.






12. _____ is the cause of the rancid flavor in milk.






13. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






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






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






16. Which of the following four primary taste sensations is correctly matched with the causal agent?






17. 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






18. __________ is usually the most abundant of the major solid components of milk.






19. The process of concentrating milk currently being used on the farm is called _________






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






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






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






23. Dairy farmers can buy and sell dairy futures on what exchange?






24. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






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






27. 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...






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






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






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






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






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






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






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






36. Which of the following is considered a controversial pricing arrangement?






37. The cost of operating Federal orders is paid by ________.






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






39. A large portion of the population is sensitive to the antibiotic _____.






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






41. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






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






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






45. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






46. 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






47. What do milk marketing cooperatives do?






48. A high acid flavor (sour) in milk is caused by ________.






49. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






50. Which of the following is considered a controversial pricing arrangement?