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






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






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






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






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






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






7. Water added to milk is detected by checking the _____.






8. Flavors of milk may be caused in general by _______________.






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






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






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






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






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






14. 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 _______.






15. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






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






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






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






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






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






21. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






22. 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 ________.






23. 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?






24. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






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






26. 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...






27. 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...






28. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






29. 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






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






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






32. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






33. 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






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






35. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






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






37. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






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






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






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






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






42. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






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






44. Flavors of milk may be caused in general by _______________.






45. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






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






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






48. What is not an objective of milk evaluation?






49. _____ is the process of killing all microorganisms.






50. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?