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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. 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






2. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?






3. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.






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






5. ___________ is a test for rancidity?






6. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






8. ___________ is a test for rancidity?






9. The insufficient removal of milk from the milk collection system is called _____.






10. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






11. Regional fluid milk pricing authorities - or compacts - are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the _______.






12. Milk is a good source of all water soluble vitamins except for _____.






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






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






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






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






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






18. Each Federal Milk Marketing order is administered by a representative of the...






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






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






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






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






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






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






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






26. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






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






28. Which of the following is not a part of the establishment of a federal marketing order?






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






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






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






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






33. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.






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






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






36. 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...






37. One objective of a federal order is to _______________






38. Quality of grade A milk is...






39. While some extra-label drugs can be used by food-producing animals - others cannot. What is/are an illegal drug(s)?






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






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






42. Whole milk contains _____ percent protein.






43. Quarters infected with mastitis tend to shed more _____ defending white blood cells.






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






45. 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?






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






47. 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 _______.






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






49. 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?






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







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