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






2. The pasteurized Milk Ordinance regulates what?






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






4. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






6. Lactose is the principal ________ in milk.






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






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






9. Pasteurization was developed in _____ as a heat treatment to preserve food.






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






11. Rules developed by the _____ are designed to protect the health and welfare of consumers.






12. One objective of a federal order is to _______________






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






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






15. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






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






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






18. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






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






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






21. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






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






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






24. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






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






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






28. 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...






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






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






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






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






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






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






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






36. __________ is usually the most abundant of the major solid components of milk.






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






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






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






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






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






42. 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 _______.






43. 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.






44. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






45. One gallon of milk weighs _____ pounds.






46. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






47. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






48. The process of concentrating milk currently being used on the farm is called _________






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






50. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.