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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 with low total solids will produce what off-flavor?






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






3. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






4. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






5. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






6. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






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






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






9. The major cause of mastitis infections are _____ infections






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






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






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






13. The largest percentage of the U.S. milk supply is utilized in the production of ______.






14. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.






15. The major cause of mastitis infections are _____ infections






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






17. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






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






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






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






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






22. The cost of operating Federal orders is paid by ________.






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






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






25. 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






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






27. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






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






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






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






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






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






33. Whole milk contains _____ percent protein.






34. Dairy farmers can buy and sell dairy futures on what exchange?






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






36. What will best control contagious mastitis?






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






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






39. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






40. What is the most popular size container used for fluid milk?






41. The protein in a quart of milk is approximately equivalent to that in ________.






42. Milk protein contains _____ of the essential amino acids and in appreciable amounts






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






44. Bangs Disease is another name for _____.






45. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






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






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






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






50. One gallon of milk weighs _____ pounds.







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