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






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






3. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






4. 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?






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






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






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






8. 1. Operating cost of Federal orders are paid by ______.






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






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






11. To remove fat from milking equipment use...






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






13. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






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






16. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






17. Milk is used most often at?






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






19. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






20. Milk covered by Federal milk marketing orders is __________.






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






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






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






24. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






25. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






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






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






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






29. Milk found in cows with a high somatic cell count would result in a decrease in __________.






30. A cryoscopy is an important tool that test for __________ in milk.






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






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






33. What percent of all milk produced in the U.S. is sold to dairy processing plants?






34. Continued low calcium intake may result in ______ in adults.






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






36. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






37. 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?






38. When milk is priced by the solids not fat pricing scheme - the base solids are ________ percent.






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






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






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






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






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






44. The major cause of mastitis infections are _____ infections






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






46. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






47. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






48. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






49. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






50. 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?