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. Each Federal Milk Marketing order is administered by a representative of the...






2. 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?






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






4. A high acid flavor (sour) in milk is caused by ________.






5. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






7. 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?






8. Milk found in cows with a high somatic cell count would result in a decrease in __________.






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






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






11. _____ is the process of killing all microorganisms.






12. Bacteria that survive specific heat treatment are said to be _____.






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






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






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






16. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






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






18. The only persons regulated by federal orders are _____.






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






20. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






21. The major cause of mastitis infections are _____ infections






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






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






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






25. Rules developed by the _____ are designed to protect the health and welfare of consumers.






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






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






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






29. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






30. Milk used for _____ is Class I Milk.






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






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






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






34. The cost of operating Federal orders is paid by ________.






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






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






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






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






39. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






40. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






41. _____ and _____ are the two main proteins in milk.






42. The main objection of dirt and milkstone on parts is _____.






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






44. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






46. 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.






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






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






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






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