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






2. Dairy farmers can buy and sell dairy futures on what exchange?






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






4. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






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






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






8. Bangs Disease is another name for _____.






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






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






11. 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






12. 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






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 Mid-American International Agri-Trade Council assists _______






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






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






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






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






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






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






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






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






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






24. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






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






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






27. What will best control contagious mastitis?






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






29. 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?






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






31. 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?






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






33. Cow's milk contains _____ percent lactose






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






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






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






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






38. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






40. The components of milk responsible for richness and sweetness - in this order are...






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






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






43. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






44. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






45. _____ is the process of killing all microorganisms.






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






47. Milk is the only source of __________ in nature.






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






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






50. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.