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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 device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a _____.






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






3. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






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






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






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






7. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






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






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






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






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






12. The primary factors influencing per capita cheese demand does not include?






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






14. 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...






15. 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...






16. The off flavor most likely to be found in milk that has not been cooled properly is...






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






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






19. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






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






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






23. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






24. The cheese price series is based on 63 U.S. cheese plants that make 80 to 85 percent of the bulk Cheddar. What is the price series called?






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






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






27. The milk becomes the property of the buyer once....






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






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






30. The off flavor most likely to be found in milk that has not been cooled properly is...






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






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






33. The greatest amount of regular ice cream produced in the U.S. is in the _________ section






34. 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 _______.






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






36. 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.






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






38. 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.






39. Water added to milk is detected by checking the _____.






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






41. Whole milk contains _____ percent protein.






42. One gallon of milk weighs _____ pounds.






43. Net profit after taxes divided by annual net sales is called ___________.






44. What is not an important reason for a five day-seven degree shelf life test?






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






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






47. The milk fat differential used in paying for raw milk is...






48. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.






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






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







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