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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. _____ and _____ are the two main proteins in milk.






2. 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?






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






4. The U.S. Dairy Export Council (USDEC) was created by ___________.






5. The major cause of mastitis infections are _____ infections






6. The insufficient removal of milk from the milk collection system is called _____.






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






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






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






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






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






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






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






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






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






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






17. 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 _______.






18. What directly influence(s) the total supply of milk?






19. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






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






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






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






23. The objectives of the Babcock Institute do not include________________.






24. The milk In what class receives the highest price in the market?






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






26. 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.






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






28. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






29. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






31. The Dairy Herd Improvement Association is a cooperative which provides_______.






32. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






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






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






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






36. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






38. The most prevalent off flavor of fluid milk is ______.






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






40. The Dairy Herd Improvement Association is a cooperative which provides_______.






41. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






42. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






43. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






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






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






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






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






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






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






50. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






Can you answer 50 questions in 15 minutes?



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