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. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






2. The milk fat differential used in paying for raw milk is...






3. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






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






6. One objective of a federal order is to _______________






7. 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 _______.






8. What do milk marketing cooperatives do?






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






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






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






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






13. 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?






14. The only mastitis pathogen using the mammary gland as its primary habitat is?






15. 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.






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






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






18. 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.






19. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






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






22. Flavors of milk may be caused in general by _______________.






23. Bacteria that survive specific heat treatment are said to be _____.






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






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






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






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






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






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






30. Lactose is the principal ________ in milk.






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






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






33. Cow's milk contains _____ percent lactose






34. About _______ of the calcium available in the food supply is provided by milk.






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






36. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






37. Whole milk contains _____ percent protein.






38. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






39. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






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






41. Fluid milk contains an average of _____ percent solids.






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






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






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






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






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






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






48. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






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






50. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...