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. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






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






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






4. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






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






6. 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?






7. Milk used for _____ is Class I Milk.






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






9. The four major sensations are...?






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






11. 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.






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






13. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






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






15. Which group of flavors cannot be detected by odor?






16. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






18. Which of the following have dairy farmers - through their cooperatives opposed?






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






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






21. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






22. The milk becomes the property of the buyer once....






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






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






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






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






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






29. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






30. _____ is the process of killing all microorganisms.






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






32. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






33. ___________ is a test for rancidity?






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






35. Which is a true statement concerning federal milk marketing orders?






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






37. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






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






39. The major cause of mastitis infections are _____ infections






40. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






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






42. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






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






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






46. 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.






47. 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.






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






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






50. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.