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






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






3. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






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






5. The milk becomes the property of the buyer once....






6. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






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






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






9. 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 _______.






10. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






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






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






14. 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 _______.






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






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






17. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






18. Milk is used most often at?






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






20. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






22. What is not an objective of milk evaluation?






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






24. What vitamin was first discovered in milk fat and is important to eyesight?






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






26. 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.






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






28. Bangs Disease is another name for _____.






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






30. A large portion of the population is sensitive to the antibiotic _____.






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






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






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






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






35. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






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






38. Cow's milk contains _____ percent lactose






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






40. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






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






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






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






44. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






45. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?






46. Federal milk marketing orders were established in _____.






47. The primary factors influencing per capita cheese demand does not include?






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






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






50. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.







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