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






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






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






4. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






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






6. 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?






7. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






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






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






10. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






11. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






12. What is not a cause of coliform mastitis?






13. What is not an important reason for a five day-seven degree shelf life test?






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






15. The pasteurized Milk Ordinance regulates what?






16. 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 _______.






17. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






18. The four major sensations are...?






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






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






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






22. The Babcock test is a rapid - simple and accurate test for...






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






24. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






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






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






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






28. 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.






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






30. The cost of operating Federal orders is paid by ________.






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






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






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






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






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






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






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






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






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






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






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






42. A milk gland that is destroyed because of mastitis is called _____.






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






44. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






45. ___________ is a test for rancidity?






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






47. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






48. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






49. 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?






50. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol