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






2. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






3. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






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






5. What is the most popular size container used for fluid milk?






6. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






7. Milk is a good supplier of minerals except for _____.






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






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






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






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






12. The establishment of a Federal milk marketing order is generally initiated by ________.






13. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






14. The process of concentrating milk currently being used on the farm is called _________






15. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






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






17. Which of the following is untrue concerning the federal milk marketing orders?






18. What will best control contagious mastitis?






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






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






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






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






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






24. One gallon of milk weighs _____ pounds.






25. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






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






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






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






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






30. 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.






31. 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?






32. The Babcock test is a rapid - simple and accurate test for...






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






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






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






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






37. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






39. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






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






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






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






43. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






44. Net profit after taxes divided by annual net sales is called ___________.






45. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






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






47. Which of the following four primary taste sensations is correctly matched with the causal agent?






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






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






50. Milk is used most often at?