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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. The milk In what class receives the highest price in the market?






2. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






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






4. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






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






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






7. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.






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






9. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






10. Milk meeting the highest sanitary requirements is known as Grade _____.






11. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






12. Milk used for _____ is Class I Milk.






13. Whole milk contains _____ percent protein.






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






15. One gallon of milk weighs _____ pounds.






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






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






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






19. Net profit after taxes divided by annual net sales is called ___________.






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






21. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






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






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






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






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






27. Net profit after taxes divided by annual net sales is called ___________.






28. Class II manufactured dairy products are used in soft manufactured products such as?






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






30. Milk is used most often at?






31. Flavors of milk may be caused in general by _______________.






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






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






34. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.






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






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






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






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






39. 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






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






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






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






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






44. _____ is the process of killing all microorganisms.






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






46. The major cause of mastitis infections are _____ infections






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






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






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






50. Which of the following four primary taste sensations is correctly matched with the causal agent?







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