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. Pasteurization was developed in _____ as a heat treatment to preserve food.






2. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






3. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






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






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






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






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






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






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






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






11. The insufficient removal of milk from the milk collection system is called _____.






12. Federal Milk Marketing Orders are a mechanism for...






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






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






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






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






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






18. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






20. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






21. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






22. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






23. The major cause of mastitis infections are _____ infections






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






25. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






26. The form of mastitis that is hidden from sight is known as _______






27. 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 _______.






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






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






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






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






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






33. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






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






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






36. 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 ________.






37. About _______ of the calcium available in the food supply is provided by milk.






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






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






40. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






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






42. Lactose is the principal ________ in milk.






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






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






45. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






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






48. What is not a cause of coliform mastitis?






49. _____ is the process of killing all microorganisms.






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