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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 sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






3. Under federal orders - dairy farmers receive their milk checks?






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






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






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






7. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.






8. Continued low calcium intake may result in ______ in adults.






9. A cryoscopy is an important tool that test for __________ in milk.






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






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






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






13. Net profit after taxes divided by annual net sales is called ___________.






14. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.






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






16. Under federal orders - dairy farmers receive their milk checks?






17. 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.






18. Federal milk marketing orders were established in _____.






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






20. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






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






23. Whole milk contains _____ percent protein.






24. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






25. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






26. 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?






27. The largest percentage of the U.S. milk supply is utilized in the production of ______.






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






29. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






30. _____ is the process of killing all microorganisms.






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






32. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






33. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






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






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






37. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






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






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






40. For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1 - 1998 Cheese was traded at the ________ for the first time.






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






42. The United States government purchases surplus ____ from the commercial market under the dairy price support program.






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






44. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






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






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






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






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






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






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







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