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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. ________ 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.






2. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






3. Bacteria that survive specific heat treatment are said to be _____.






4. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






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






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






7. What does not promote metallic/oxidized off flavor in milk?






8. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






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






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






11. Milk is used most often at?






12. Whole milk contains _____ percent protein.






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






14. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?






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






16. The enzyme - ____ - is almost completely inactivated at the proper times and temperatures approved for pasteurization






17. 1. Operating cost of Federal orders are paid by ______.






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






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






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






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






22. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.






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






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






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






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






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






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






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






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






31. Milk used for _____ is Class I Milk.






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






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






34. Federal Milk Marketing Orders provide or describe...






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






36. To remove fat from milking equipment use...






37. The Mid-American International Agri-Trade Council assists _______






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






39. _______ indicates the percentage of milk used in each class.






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






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






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






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






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






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






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






47. Milk used for _____ is Class I Milk.






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






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






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







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