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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 Dairy Herd Improvement Association is a cooperative which provides_______.






2. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






3. Whole milk contains _____ percent protein.






4. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






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






7. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






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






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






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






11. In the care and management of dairy cows - milking takes _____ percent of the labor.






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






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






14. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






15. Quality of grade A milk is...






16. The milk becomes the property of the buyer once....






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






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






19. Rules developed by the _____ are designed to protect the health and welfare of consumers.






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






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






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






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






24. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






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






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






27. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






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






29. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






30. One objective of a federal order is to _______________






31. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






32. Adulterants of milk that are detrimental to man's health are _____.






33. 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 ________.






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






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






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






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






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






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






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






41. The International Dairy Federation (IDF) mission is to promote ______________.






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






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






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






45. The pasteurized Milk Ordinance regulates what?






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






47. _____ and _____ are the two main proteins in milk.






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






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






50. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.







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