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. 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.






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






3. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






4. 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 _______.






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






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






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






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






9. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






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






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






12. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






13. The major cause of mastitis infections are _____ infections






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






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






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






17. What vitamin was first discovered in milk fat and is important to eyesight?






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






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






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






21. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






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






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






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






25. 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?






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






27. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






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






29. Water added to milk is detected by checking the _____.






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






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






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






33. 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 _______.






34. The major cause of mastitis infections are _____ infections






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






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






37. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






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






39. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






40. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






41. 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 ________.






42. 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...






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






44. What percentage of U.S. households buy fluid milk (on an annual basis)?






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






46. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






47. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






48. For the maximum intake of calcium - one should consume_______.






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






50. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?