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






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






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






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






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






6. Milk protein contains _____ of the essential amino acids and in appreciable amounts






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






8. At the present time - most milk is sold through...






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






10. S. M. Babcock developed the Babcock Test in _____.






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






12. Dairy farmers can buy and sell dairy futures on what exchange?






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






14. 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.






15. The form of mastitis that is hidden from sight is known as _______






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






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






18. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






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






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






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






24. Class II manufactured dairy products are used in soft manufactured products such as?






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






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






27. Bangs Disease is another name for _____.






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






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






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






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






32. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






33. 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?






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






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






36. 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.






37. 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






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






39. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






40. Quality of grade A milk is...






41. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






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






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






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






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






46. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






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






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






49. ________ 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.






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