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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 _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.






2. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.






3. Milk covered by Federal milk marketing orders is __________.






4. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






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






7. A large portion of the population is sensitive to the antibiotic _____.






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






9. The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.






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






11. A milk order - including pricing and other provisions - becomes effective only after approval by _____.






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






13. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.






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






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






16. What is not a cause of coliform mastitis?






17. Bangs Disease is another name for _____.






18. The Babcock test is a rapid - simple and accurate test for...






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






20. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






21. 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 _______.






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






23. The only persons regulated by federal orders are _____.






24. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






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






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






27. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.






28. 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 __________.






29. Badly dented or damaged milker unit parts are caused by?






30. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






31. Products eligible for the Dairy Export Incentive Program (DEIP).






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






33. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






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






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






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






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






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






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






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






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






42. The cost of operating Federal orders is paid by ________.






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






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






45. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






47. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






48. 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?






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






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







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