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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 used for _____ is Class I Milk.






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






3. 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 __________.






4. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.






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






6. 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...






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






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






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






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






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






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






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






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






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






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






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






18. 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...






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






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






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






22. Quality of grade A milk is...






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






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






25. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






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






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






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






29. A system of fairly distributing payment among producers in a Federal Milk Market is called...






30. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.






31. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.






32. The U.S. Dairy Export Council (USDEC) was created by ___________.






33. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






34. Grade A milk priced under Federal Orders is classified according to...






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






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






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






38. The pasteurized Milk Ordinance regulates what?






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






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






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






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






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






44. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.






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






46. Dairy farmers can buy and sell dairy futures on what exchange?






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






48. 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






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






50. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.







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