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






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






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






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






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






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






7. Whole milk contains _____ percent protein.






8. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






9. Milk supplies more than 70% of which vital component of the American diet?






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






11. The four major sensations are...?






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






13. Lactose is the principal ________ in milk.






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






15. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






16. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






17. Milk is used most often at?






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






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






20. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






21. One gallon of milk weighs _____ pounds.






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






23. Milk is the only source of __________ in nature.






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






25. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






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






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






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






29. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.






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






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






32. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






33. The Dairy Herd Improvement Association is a cooperative which provides_______.






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






35. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






36. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






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






38. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






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






40. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






41. Whole milk contains _____ percent protein.






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






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






44. 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.






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






46. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






48. What percentage of U.S. households buy fluid milk (on an annual basis)?






49. The U.S. Dairy Export Council (USDEC) was created by ___________.






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







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