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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. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.






2. The current supply & demand situation has which of the products from milk in short supply?






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






4. __________ amino acids are commonly found in milk proteins - including the essential amino acids.






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






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






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






8. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






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






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






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






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






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






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






15. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






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






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






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






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






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






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






22. About _______ of the calcium available in the food supply is provided by milk.






23. One type of test for antibiotics - common adulterants of milk - is based upon the principle that the growth of bacteria is __________ by them.






24. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






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






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






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






28. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






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






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






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






32. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






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






34. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






35. What will best control contagious mastitis?






36. 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...






37. Quality of grade A milk is...






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






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






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






41. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






42. 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 ________.






43. A milk gland that is destroyed because of mastitis is called _____.






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






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






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






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






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






49. Bangs Disease is another name for _____.






50. The United States government purchases surplus ____ from the commercial market under the dairy price support program.







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