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






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






3. 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.






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






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






6. Milk is the only source of __________ in nature.






7. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






8. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






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






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






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






12. What percent of all milk produced in the U.S. is sold to dairy processing plants?






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






14. The components of milk responsible for richness and sweetness - in this order are...






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






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






17. Milk used for _____ is Class I Milk.






18. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






19. 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?






20. Flavors of milk may be caused in general by _______________.






21. Milk contains all the known vitamins and is an especially good source of ___






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






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






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






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






26. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






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






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






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






30. What is the most popular type container used for fluid milk?






31. Milk is the only source of __________ in nature.






32. Lactose is the principal ________ in milk.






33. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?






34. ___________ is a test for rancidity?






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






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






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






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






39. What will best control contagious mastitis?






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






41. Quality of grade A milk is...






42. One objective of a federal order is to _______________






43. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






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






45. What is the most popular type container used for fluid milk?






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






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






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






49. Which of the following is considered a controversial pricing arrangement?






50. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition







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