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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. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






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






3. The California mastitis test is done to...






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






5. The two main proteins in milk are ____ and ____.






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






7. Cow's milk contains _____ percent lactose






8. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






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






10. The primary factors influencing per capita cheese demand does not include?






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






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






13. 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?






14. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






15. The process of concentrating milk currently being used on the farm is called _________






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






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






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






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






20. 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 ____________.






21. Milk used for _____ is Class I Milk.






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






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






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






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






26. What vitamin was first discovered in milk fat and is important to eyesight?






27. 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?






28. S. M. Babcock developed the Babcock Test in _____.






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






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






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






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






33. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






34. The components of milk responsible for richness and sweetness - in this order are...






35. 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?






36. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






37. The main objection of dirt and milkstone on parts is _____.






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






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






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






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






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






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






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






45. One objective of a federal order is to _______________






46. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






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






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






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






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







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