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 objectives of the Babcock Institute do not include________________.






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






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






4. Milk is used most often at?






5. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






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






7. Badly dented or damaged milker unit parts are caused by?






8. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






10. 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.






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






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






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






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






15. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






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






17. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






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






19. 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






20. 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?






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






22. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






23. The insufficient removal of milk from the milk collection system is called _____.






24. What is not an objective of milk evaluation?






25. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






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






27. 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?






28. A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






29. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






30. Milk provides _____and_____ in approximately the same ratio as found in bone.






31. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






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






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






34. 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 _______.






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






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






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






38. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






39. ___________ is a test for rancidity?






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






41. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...






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






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






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






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






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






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. ___________ is a test for rancidity?






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






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