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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. 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?






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






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






4. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






5. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






6. One objective of a federal order is to _______________






7. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






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






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






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






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






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






14. What is not an objective of milk evaluation?






15. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






16. Milk is used most often at?






17. 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.






18. 1. Operating cost of Federal orders are paid by ______.






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






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






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






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






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






24. 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.






25. The Mid-American International Agri-Trade Council assists _______






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






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






28. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






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






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






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






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






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






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






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






37. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






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






39. A system of fairly distributing payment among producers in a Federal Milk Market is called...






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






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






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






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






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






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






46. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.






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






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






49. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






50. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?







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