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. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






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






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






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






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






6. Cow's milk contains _____ percent lactose






7. The two most important etlologic agents of mastitis are __________.






8. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






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






10. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






11. 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 _______.






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






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






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






15. The primary factors influencing per capita cheese demand does not include?






16. Cow's milk contains _____ percent lactose






17. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






18. 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?






19. What is not an objective of milk evaluation?






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






21. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






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






23. The two main proteins in milk are ____ and ____.






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






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






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






27. Which group of flavors cannot be detected by odor?






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






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






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






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






32. 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.






33. The International Dairy Federation (IDF) mission is to promote ______________.






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






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






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






37. 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.






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






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






40. The major cause of the salty flavor in milk is ___________.






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






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






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






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






45. The __________ test is used to detect if milk has been pasteurized properly.






46. _____ is the process of killing all microorganisms.






47. Milk is sold in units of _____ by the producer to the handler.






48. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






49. Milk with low total solids will produce what off-flavor?






50. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.