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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. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






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






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






4. Pasteurization was developed in _____ as a heat treatment to preserve food.






5. A cryoscopy is an important tool that test for __________ in milk.






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






7. What is not an objective of milk evaluation?






8. The process of concentrating milk currently being used on the farm is called _________






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






10. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






11. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






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






13. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






14. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






15. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






16. What percentage of U.S. households buy fluid milk (on an annual basis)?






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






18. Milk producers have formed _____ to gain bargaining power.






19. 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






20. 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.






21. Milk is used most often at?






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






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






24. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






25. 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 __________.






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






27. Milk meeting the highest sanitary requirements is known as Grade _____.






28. Products eligible for the Dairy Export Incentive Program (DEIP).






29. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






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






31. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






32. Which one of the following is not a cause of mastitis?






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






34. Lactose is the principal ________ in milk.






35. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






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






37. Cow's milk contains _____ percent lactose






38. 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 _______.






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






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






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






42. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






43. Milk producers have formed _____ to gain bargaining power.






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






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






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






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






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






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






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







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