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. Whole milk contains _____ percent protein.






2. About _______ of the calcium available in the food supply is provided by milk.






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






4. The establishment of a Federal milk marketing order is generally initiated by ________.






5. 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






6. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






7. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






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






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






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






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






12. Aflatoxins sometimes found in dairy foods are produced by what?






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






14. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






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






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






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






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






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






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






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






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






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






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






25. _______ indicates the percentage of milk used in each class.






26. 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






27. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






28. Milk is used most often at?






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






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






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






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






33. Milk with low total solids will produce what off-flavor?






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






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






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






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






38. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






39. 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 _______.






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






41. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






42. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






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






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






45. Water added to milk is detected by checking the _____.






46. 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 _______.






47. About _______ of the calcium available in the food supply is provided by milk.






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






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






50. Federal milk marketing orders were established in _____.