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 milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






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






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






4. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






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






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






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






8. 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?






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






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






11. 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.






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






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






14. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






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






16. The main objection of dirt and milkstone on parts is _____.






17. 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?






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






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






20. 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.






21. What directly influence(s) the total supply of milk?






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






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






24. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






25. The primary factors influencing per capita cheese demand does not include?






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






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






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






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






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






31. What is not a cause of coliform mastitis?






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






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






34. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






35. 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 ________.






36. Quality of grade A milk is...






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






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






39. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






40. The two most important etlologic agents of mastitis are __________.






41. Grade A milk priced under Federal Orders is classified according to...






42. Fluid milk contains an average of _____ percent solids.






43. Milk is used most often at?






44. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






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






46. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






47. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






48. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






49. The major cause of the salty flavor in milk is ___________.






50. Fluid milk contains an average of _____ percent solids.