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 largest percentage of the U.S. milk supply is utilized in the production of ______.






2. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






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






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






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






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






7. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






9. 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.






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






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






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






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






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






15. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






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






17. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






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






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






20. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






21. 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 _______.






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






23. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






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






25. What does not promote metallic/oxidized off flavor in milk?






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






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






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






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






30. What do milk marketing cooperatives do?






31. Federal Milk Marketing Orders provide or describe...






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






33. Milk supplies more than 70% of which vital component of the American diet?






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






35. Federal Milk Marketing Orders are a mechanism for...






36. What vitamin was first discovered in milk fat and is important to eyesight?






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






38. 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...






39. Which of the following is not a part of the establishment of a federal marketing order?






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






41. 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.






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 __________ test is used to detect if milk has been pasteurized properly.






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






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






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






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






48. The major cause of mastitis infections are _____ infections






49. Federal milk marketing orders were established in _____.






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