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. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






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






3. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






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






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






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






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






8. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






9. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






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






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






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






13. Net profit after taxes divided by annual net sales is called ___________.






14. 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.






15. What is not an important reason for a five day-seven degree shelf life test?






16. The major cause of mastitis infections are _____ infections






17. Which of the following is not a part of the establishment of a federal marketing order?






18. 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?






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






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






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






22. A high acid flavor (sour) in milk is caused by ________.






23. Milk is a good source of all water soluble vitamins except for _____.






24. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






25. Adulterants of milk that are detrimental to man's health are _____.






26. Milk used for _____ is Class I Milk.






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






28. The only mastitis pathogen using the mammary gland as its primary habitat is?






29. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






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






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






32. Milk is a good supplier of minerals except for _____.






33. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






35. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






36. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






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






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






39. What is not an important reason for a five day-seven degree shelf life test?






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






41. 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






42. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






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






44. Quality of grade A milk is...






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






46. Which of the following have dairy farmers - through their cooperatives opposed?






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






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






49. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






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