Test your basic knowledge |

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 major cause of the salty flavor in milk is ___________.






2. The pasteurized Milk Ordinance regulates what?






3. The most prevalent off flavor of fluid milk is ______.






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






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






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






7. Which is a true statement concerning federal milk marketing orders?






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






9. Milk contains all the known vitamins and is an especially good source of ___






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






11. 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






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






13. 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.






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






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






16. 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?






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






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






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






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






21. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






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






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






24. Milk covered by Federal milk marketing orders is __________.






25. Milk used for _____ is Class I Milk.






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






27. Milk is a good supplier of minerals except for _____.






28. Milk contains all the known vitamins and is an especially good source of ___






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






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






31. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






32. 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 ________.






33. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






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






35. 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.






36. Lactose is the principal ________ in milk.






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






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






39. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






40. Which of the following is not a part of the establishment of a federal marketing order?






41. Grade A milk priced under Federal Orders is classified according to...






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






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






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






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






46. 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?






47. 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






48. Milk protein contains _____ of the essential amino acids and in appreciable amounts






49. One gallon of milk weighs _____ pounds.






50. Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen since the 1970's because of its versatility and the popularity of...







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests