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






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






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






4. The protein in a quart of milk is approximately equivalent to that in ________.






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






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






7. One gallon of milk weighs _____ pounds.






8. 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.






9. _______ indicates the percentage of milk used in each class.






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






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






12. The establishment of a Federal milk marketing order is generally initiated by ________.






13. The Dairy Herd Improvement Association is a cooperative which provides_______.






14. A large portion of the population is sensitive to the antibiotic _____.






15. The two main proteins in milk are ____ and ____.






16. Milk contains all the known vitamins and is an especially good source of ___






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






18. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






19. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






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






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






22. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






23. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






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






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






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






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






29. At the present time - most milk is sold through...






30. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






31. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






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






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






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






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






36. The two most important diseases of cattle transmissible to man through milk are _______.






37. Under federal orders - dairy farmers receive their milk checks?






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






39. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






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






41. Which of the following is untrue concerning the federal milk marketing orders?






42. Milk is a good source of all water soluble vitamins except for _____.






43. ___________ is a test for rancidity?






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






45. Milk contains all the known vitamins and is an especially good source of ___






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






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






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






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






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