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. Milk covered by Federal milk marketing orders is __________.






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






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






4. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






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






6. 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 ________.






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






8. What is not a cause of coliform mastitis?






9. The Mid-American International Agri-Trade Council assists _______






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






11. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






12. One objective of a federal order is to _______________






13. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






14. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






15. Cow's milk contains _____ percent lactose






16. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






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






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






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






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






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






22. Whole milk contains _____ percent protein.






23. ________ 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.






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






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






26. Aflatoxins sometimes found in dairy foods are produced by what?






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






28. Whole milk contains _____ percent protein.






29. 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.






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






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






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






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






34. 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 ________.






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






36. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






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






38. One gallon of milk weighs _____ pounds.






39. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






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






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






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






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






45. Lactose is the principal ________ in milk.






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






47. 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?






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






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






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