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






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






3. The fat in one serving of whole milk is (8 ounces) provides _______ calories.






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






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






6. The four major sensations are...?






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






8. Each Federal Milk Marketing order is administered by a representative of the...






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






10. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






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






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






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






15. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






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






17. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






19. The objectives of the Babcock Institute do not include________________.






20. What is not a cause of coliform mastitis?






21. 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...






22. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?






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






24. Specific gravity of milk at 60ºF is __________.






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






26. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.






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






28. What directly influence(s) the total supply of milk?






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






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






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






32. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.






33. A cryoscopy is an important tool that test for __________ in milk.






34. Lactose is the principal ________ in milk.






35. One gallon of milk weighs _____ pounds.






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






37. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






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






39. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






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






41. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






42. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






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






44. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






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






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






48. Lactose is the principal ________ in milk.






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






50. 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 ________.







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