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






2. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






3. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






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






5. One objective of a federal order is to _______________






6. The two most important diseases of cattle transmissible to man through milk are _______.






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






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






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






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






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






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






13. Milk is sold in units of _____ by the producer to the handler.






14. _____ is the cause of the rancid flavor in milk.






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






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






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






18. Milk is used most often at?






19. Which one of the following is not a cause of mastitis?






20. Lactose is the principal ________ in milk.






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






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






23. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






24. Cow's milk contains _____ percent lactose






25. The most common off-flavor in milk is __________






26. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids






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






28. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






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






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






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






32. Milk used for _____ is Class I Milk.






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






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






35. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






36. The International Dairy Federation (IDF) mission is to promote ______________.






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






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






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






40. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.






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






42. Quality of grade A milk is...






43. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






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






45. 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.






46. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.






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






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






49. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






50. 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.







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