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






2. The form of mastitis that is hidden from sight is known as _______






3. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






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






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






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






7. ___________ is a test for rancidity?






8. One gallon of milk weighs _____ pounds.






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






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






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






12. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






13. What causes flavors in milk such as acid - high acid - or sour milk.






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






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






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






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






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






19. Which of the following is not a part of the establishment of a federal marketing order?






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






21. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






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






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






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






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






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






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






28. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






30. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






31. Which of the following four primary taste sensations is correctly matched with the causal agent?






32. The California mastitis test is done to...






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






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






35. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






36. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






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






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






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






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






41. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






42. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






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






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






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






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






47. The two most important diseases of cattle transmissible to man through milk are _______.






48. 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...






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






50. The major cause of mastitis infections are _____ infections







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