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






2. What causes flavors in milk such as acid - high acid - or sour milk.






3. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






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






5. The components of milk responsible for richness and sweetness - in this order are...






6. What will best control contagious mastitis?






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






8. Milk is used most often at?






9. 1. Operating cost of Federal orders are paid by ______.






10. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






11. 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 __________.






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






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






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






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






16. Lactose is the principal ________ in milk.






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






18. Under federal orders - dairy farmers receive their milk checks?






19. One objective of a federal order is to _______________






20. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






21. Which one of the following is not a cause of mastitis?






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






23. What percent of all milk produced in the U.S. is sold to dairy processing plants?






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






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






26. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






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






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






29. 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.






30. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






31. Milk contains all the known vitamins and is an especially good source of ___






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






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. Fluid milk contains an average of _____ percent solids.






35. What is not an objective of milk evaluation?






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






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






38. 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 ________.






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






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






41. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






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






43. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






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






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






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






47. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






48. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






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






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