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






2. The only mastitis pathogen using the mammary gland as its primary habitat is?






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






4. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






5. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






6. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






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






8. The major cause of the salty flavor in milk is ___________.






9. Milk used for _____ is Class I Milk.






10. The two main proteins in milk are ____ and ____.






11. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






12. The pasteurized Milk Ordinance regulates what?






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






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






15. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






16. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






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






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






20. Quality of grade A milk is...






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






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






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






24. Milk supplies more than 70% of which vital component of the American diet?






25. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






26. The milk fat differential used in paying for raw milk is...






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






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






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






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






31. Federal Milk Marketing Orders provide or describe...






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






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






34. 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 ________.






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






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






37. The major cause of the salty flavor in milk is ___________.






38. 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.






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






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






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






42. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






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






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






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






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






47. The main objection of dirt and milkstone on parts is _____.






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






49. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






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







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