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






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






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






4. Adulterants of milk that are detrimental to man's health are _____.






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






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






7. Badly dented or damaged milker unit parts are caused by?






8. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






9. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






10. One gallon of milk weighs _____ pounds.






11. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






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






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






15. Whole milk contains _____ percent protein.






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






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






18. The current supply & demand situation has which of the products from milk in short supply?






19. The major cause of mastitis infections are _____ infections






20. 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 ____________.






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






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






23. 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






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






25. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






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






28. Grade A milk priced under Federal Orders is classified according to...






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






30. The four major sensations are...?






31. The California mastitis test is done to...






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






33. What will best control contagious mastitis?






34. _______ indicates the percentage of milk used in each class.






35. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






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






37. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






39. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






41. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






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






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






44. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






45. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






46. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






47. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






48. The milk In what class receives the highest price in the market?






49. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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