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






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






3. _______ indicates the percentage of milk used in each class.






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






5. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






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






7. One objective of a federal order is to _______________






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






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






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






11. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






12. S. M. Babcock developed the Babcock Test in _____.






13. Milk is used most often at?






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






15. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






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






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






18. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






19. Net profit after taxes divided by annual net sales is called ___________.






20. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






21. The major cause of the salty flavor in milk is ___________.






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






23. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






24. The pasteurized Milk Ordinance regulates what?






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






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






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






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






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






30. Quality of grade A milk is...






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






32. What will best control contagious mastitis?






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






34. The form of mastitis that is hidden from sight is known as _______






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






36. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






37. What is the most popular type container used for fluid milk?






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






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






40. Milk with low total solids will produce what off-flavor?






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






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






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






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






45. Lactose is the principal ________ in milk.






46. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






47. Cow's milk contains _____ percent lactose






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






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






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