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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. Federal Milk Marketing Orders are a mechanism for...






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






3. Lactose is the principal ________ in milk.






4. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






5. 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?






6. The two most important etlologic agents of mastitis are __________.






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






8. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






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






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






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






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






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






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






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






16. 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 __________.






17. Milk meeting the highest sanitary requirements is known as Grade _____.






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






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






20. Milk found in cows with a high somatic cell count would result in a decrease in __________.






21. 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?






22. The only persons regulated by federal orders are _____.






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






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






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






26. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






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






28. The __________ test is used to detect if milk has been pasteurized properly.






29. 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...






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






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






32. Water added to milk is detected by checking the _____.






33. Water added to milk is detected by checking the _____.






34. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






35. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






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






37. 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






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






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






40. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






41. A milk gland that is destroyed because of mastitis is called _____.






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






43. One objective of a federal order is to _______________






44. At the present time - most milk is sold through...






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






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






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






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






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






50. Quality of grade A milk is...







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