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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. Milk producers have formed _____ to gain bargaining power.






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






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






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






5. Class II manufactured dairy products are used in soft manufactured products such as?






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






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






8. Quality of grade A milk is...






9. The components of milk responsible for richness and sweetness - in this order are...






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






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






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






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






14. The components of milk responsible for richness and sweetness - in this order are...






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






16. Quality of grade A milk is...






17. Milk is the only source of __________ in nature.






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






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






20. ___________ is a test for rancidity?






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






22. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






24. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






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






26. 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 _______.






27. _____ and _____ are the two main proteins in milk.






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






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






30. 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 __________.






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






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






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






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






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






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






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






38. Which group of flavors cannot be detected by odor?






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






40. One objective of a federal order is to _______________






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






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






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






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






45. What does not promote metallic/oxidized off flavor in milk?






46. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






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






48. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






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







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