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. One gallon of milk weighs _____ pounds.






2. 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 _______.






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






4. Class II manufactured dairy products are used in soft manufactured products such as?






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






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






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






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






9. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






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






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






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






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






14. _____ is the cause of the rancid flavor in milk.






15. The Mid-American International Agri-Trade Council assists _______






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






17. Milk is used most often at?






18. Quality of grade A milk is...






19. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






20. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






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






22. _____ is the process of killing all microorganisms.






23. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






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






25. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






26. The most common off-flavor in milk is __________






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






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






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






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






31. Federal milk marketing orders were established in _____.






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






33. 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.






34. The cost of operating Federal orders is paid by ________.






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






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






37. Cow's milk contains _____ percent lactose






38. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






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






40. What is not an objective of milk evaluation?






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






42. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






44. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






45. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






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






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






48. 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?






49. Bangs Disease is another name for _____.






50. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.