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






2. What will best control contagious mastitis?






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






4. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






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






7. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






8. Which of the following is untrue concerning the federal milk marketing orders?






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






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






11. Which of the following is considered a controversial pricing arrangement?






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






13. The International Dairy Federation (IDF) mission is to promote ______________.






14. Whole milk contains _____ percent protein.






15. The four major sensations are...?






16. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






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






18. 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 __________.






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






20. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






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






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






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






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






25. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






26. 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 ________.






27. Products eligible for the Dairy Export Incentive Program (DEIP).






28. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






30. Badly dented or damaged milker unit parts are caused by?






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






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






33. 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 _______.






34. Milk is the only source of __________ in nature.






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






36. What is not an objective of milk evaluation?






37. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






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






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






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. The establishment of a Federal milk marketing order is generally initiated by ________.






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






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






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






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






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






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






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






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






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