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. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






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






3. To remove fat from milking equipment use...






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






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






6. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






7. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






9. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






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






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






12. At the present time - most milk is sold through...






13. 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 _______.






14. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






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






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






17. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






18. The off flavor most likely to be found in milk that has not been cooled properly is...






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






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






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






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






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






24. What do milk marketing cooperatives do?






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






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






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






28. The main objection of dirt and milkstone on parts is _____.






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






30. A cryoscopy is an important tool that test for __________ in milk.






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






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






33. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






34. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






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






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






37. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






39. 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?






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






41. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






42. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






43. 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?






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






45. Adulterants of milk that are detrimental to man's health are _____.






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






47. Federal Milk Marketing Orders are a mechanism for...






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






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






50. 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?