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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. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






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






4. Which is a true statement concerning federal milk marketing orders?






5. 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 ________.






6. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






7. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






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






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






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






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






12. Milk is used most often at?






13. 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 _______.






14. 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...






15. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






16. The Dairy Herd Improvement Association is a cooperative which provides_______.






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






18. The major cause of mastitis infections are _____ infections






19. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






21. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






22. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






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






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






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






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






27. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






28. The off flavor most likely to be found in milk that has not been cooled properly is...






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






30. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






31. Milk contains all the known vitamins and is an especially good source of ___






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






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






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






35. Each Federal Milk Marketing order is administered by a representative of the...






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






37. What is not an objective of milk evaluation?






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






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






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






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






42. Federal milk marketing orders were established in _____.






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






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






45. Cow's milk contains _____ percent lactose






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






47. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






48. 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 _______.






49. ___________ is a test for rancidity?






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







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