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. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






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






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






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






5. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






6. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






7. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






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






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






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






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






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






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






14. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






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






17. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






18. 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?






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






20. Whole milk contains _____ percent protein.






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






22. The pasteurized Milk Ordinance regulates what?






23. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






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






25. Which group of flavors cannot be detected by odor?






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






27. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






28. What causes flavors in milk such as acid - high acid - or sour milk.






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






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






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






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






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






34. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






35. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






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






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






38. Milk is the only source of __________ in nature.






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






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






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






42. 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 ____________.






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






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






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






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






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






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






49. What is not a cause of coliform mastitis?






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