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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 two most important etlologic agents of mastitis are __________.






2. Milk used for _____ is Class I Milk.






3. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






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






5. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






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






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






9. Milk provides _____and_____ in approximately the same ratio as found in bone.






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






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






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






13. What directly influence(s) the total supply of milk?






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






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






16. Milk with low total solids will produce what off-flavor?






17. What directly influence(s) the total supply of milk?






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






19. The objectives of the Babcock Institute do not include________________.






20. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






21. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






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






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






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






25. The current supply & demand situation has which of the products from milk in short supply?






26. Bacteria that survive specific heat treatment are said to be _____.






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






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






29. What is the most popular size container used for fluid milk?






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






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






32. What is not an important reason for a five day-seven degree shelf life test?






33. Milk is sold in units of _____ by the producer to the handler.






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






35. ___________ is a test for rancidity?






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






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






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






39. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






40. The four major sensations are...?






41. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






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






43. The establishment of a Federal milk marketing order is generally initiated by ________.






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






45. Federal milk marketing orders were established in _____.






46. Milk is used most often at?






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






48. The pasteurized Milk Ordinance regulates what?






49. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






50. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days







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