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






2. Milk is used most often at?






3. Milk - including skimmed used in fluid milk products - is Class ___ and receives the highest price






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






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






6. The pasteurized Milk Ordinance regulates what?






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






8. Which of the following have dairy farmers - through their cooperatives opposed?






9. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






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






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






12. 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?






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






14. What will best control contagious mastitis?






15. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






16. Which group of flavors cannot be detected by odor?






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






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






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






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






21. Products eligible for the Dairy Export Incentive Program (DEIP).






22. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






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






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






25. Under federal orders - dairy farmers receive their milk checks?






26. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






27. Which of the following is considered a controversial pricing arrangement?






28. Federal Milk Marketing Orders are a mechanism for...






29. What will best control contagious mastitis?






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






31. Water added to milk is detected by checking the _____.






32. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.






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






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






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






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






37. Milk is a good source of all water soluble vitamins except for _____.






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






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






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






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






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






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






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






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






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






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






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






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






50. Milk is a good source of all water soluble vitamins except for _____.







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