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. What do milk marketing cooperatives do?






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






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






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






5. The largest percentage of the U.S. milk supply is utilized in the production of ______.






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






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






8. The major cause of mastitis infections are _____ infections






9. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






10. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






12. For the maximum intake of calcium - one should consume_______.






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






14. Milk used for _____ is Class I Milk.






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






16. 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.






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






18. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






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






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






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






22. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






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






24. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






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






26. ___________ is a test for rancidity?






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






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






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






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






31. Which is a true statement concerning federal milk marketing orders?






32. 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?






33. The Babcock test is a rapid - simple and accurate test for...






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






35. 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 _______.






36. 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






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






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






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






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






41. What is not an objective of milk evaluation?






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






43. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






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






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






46. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






48. The protein in a quart of milk is approximately equivalent to that in ________.






49. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






50. The most common off-flavor in milk is __________