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






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






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






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






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






6. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






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






8. _____ is the process of killing all microorganisms.






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






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






11. Milk is a good source of all water soluble vitamins except for _____.






12. Dairy farmers can buy and sell dairy futures on what exchange?






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






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






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






16. In Federal order markets - milk sold for consumption in fluid form is in __________.






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






18. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






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






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






21. Quality of grade A milk is...






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






23. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






24. Grade A milk priced under Federal Orders is classified according to...






25. Milk is used most often at?






26. What is not an objective of milk evaluation?






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






28. Milk producers have formed _____ to gain bargaining power.






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






30. 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 ________.






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






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






33. 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 _______.






34. The major cause of mastitis infections are _____ infections






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






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






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






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






39. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






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






41. 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?






42. The four major sensations are...?






43. Milk protein contains _____ of the essential amino acids and in appreciable amounts






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






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






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






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






48. 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 _______.






49. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






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







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