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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. 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 ____________.






2. Cow's milk contains _____ percent lactose






3. Bangs Disease is another name for _____.






4. Milk used for _____ is Class I Milk.






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






6. For the maximum intake of calcium - one should consume_______.






7. Lactose is the principal ________ in milk.






8. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






9. What percentage of U.S. households buy fluid milk (on an annual basis)?






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






11. What is not an objective of milk evaluation?






12. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off






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






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






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






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






17. The __________ test is used to detect if milk has been pasteurized properly.






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






19. The components of milk responsible for richness and sweetness - in this order are...






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






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






22. The protein in a quart of milk is approximately equivalent to that in ________.






23. What percent of all milk produced in the U.S. is sold to dairy processing plants?






24. In December 2003 - the California Milk Advisory Board (CMAB) began airing its 'Happy Cows' television ad campaign nationwide in an effort to build recognition for?






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






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






27. 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






28. Federal milk marketing orders were established in _____.






29. What is not a cause of coliform mastitis?






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






31. What causes flavors in milk such as acid - high acid - or sour milk.






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






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






34. The four major sensations are...?






35. 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?






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






37. The form of mastitis that is hidden from sight is known as _______






38. In Federal order markets - milk sold for consumption in fluid form is in __________.






39. The two dairy product categories that require the highest amount of raw milk from the U.S. supply are...






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






41. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






42. The antibiotic _____ gives sensitive reaction to a large proportion of the public.






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






44. Milk found in cows with a high somatic cell count would result in a decrease in __________.






45. 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?






46. The International Dairy Federation (IDF) mission is to promote ______________.






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






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






49. Milk producers have formed _____ to gain bargaining power.






50. The protein in a quart of milk is approximately equivalent to that in ________.







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