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






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






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






4. Milk used for _____ is Class I Milk.






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






6. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






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






8. 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.






9. 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 _______.






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






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






12. The four major sensations are...?






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






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






15. Specific gravity of milk at 60ºF is __________.






16. What will best control contagious mastitis?






17. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






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






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






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






21. Which of the following four primary taste sensations is correctly matched with the causal agent?






22. What do milk marketing cooperatives do?






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






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






25. 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.






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






27. Specific gravity of milk at 60ºF is __________.






28. 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 ________.






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






30. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






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






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






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






34. Milk meeting the highest sanitary requirements is known as Grade _____.






35. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






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






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






38. The California mastitis test is done to...






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






40. 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.






41. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






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






43. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






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






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






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






47. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






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






49. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






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