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






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






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






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






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






6. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






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






8. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






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






10. ___________ is a test for rancidity?






11. The four major sensations are...?






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






13. The Dairy Herd Improvement Association is a cooperative which provides_______.






14. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






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






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






17. Which of the following have dairy farmers - through their cooperatives opposed?






18. What is not an important reason for a five day-seven degree shelf life test?






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






20. The two most important diseases of cattle transmissible to man through milk are _______.






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






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






23. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






25. The milk fat differential used in paying for raw milk is...






26. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






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






28. Whole milk contains _____ percent protein.






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






30. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






31. 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 ____________.






32. 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






33. Lactose is the principal ________ in milk.






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






35. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






36. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






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






38. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






39. _____ is the process of killing all microorganisms.






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






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






42. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






43. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






44. The milk In what class receives the highest price in the market?






45. Milk meeting the highest sanitary requirements is known as Grade _____.






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






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






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






49. Federal milk marketing orders were established in _____.






50. 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?