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. 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 ________.






2. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






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






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






5. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






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






7. The most common off-flavor in milk is __________






8. Milk covered by Federal milk marketing orders is __________.






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






10. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






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






12. The off flavor most likely to be found in milk that has not been cooled properly is...






13. Whole milk contains _____ percent protein.






14. 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...






15. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






17. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






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






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






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






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






22. Milk provides _____and_____ in approximately the same ratio as found in bone.






23. Cow's milk contains _____ percent lactose






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






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






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






27. Milk used for _____ is Class I Milk.






28. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






29. One objective of a federal order is to _______________






30. 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?






31. 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.






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






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






34. Lactose is the principal ________ in milk.






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






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






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






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






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






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






41. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






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






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






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






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






46. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






48. 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 _______.






49. A milk gland that is destroyed because of mastitis is called _____.






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