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






2. Removing cows from green grass or silage four hours prior to milking - can minimize or eliminate which flavor defect in milk?






3. Cornell University's research and evaluation concludes that 'an additional dollar' invested in generic milk advertising will result in a return of $______ in dairy producer revenue.






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






5. The objectives of the Babcock Institute do not include________________.






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






7. What is not an objective of milk evaluation?






8. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






9. 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






10. The four major sensations are...?






11. Which of the following is untrue concerning the federal milk marketing orders?






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






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






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






15. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






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






17. As with grade A milk - ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.






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






19. The only mastitis pathogen using the mammary gland as its primary habitat is?






20. Class II manufactured dairy products are used in soft manufactured products such as?






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






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






23. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






24. Which of the following is untrue concerning the federal milk marketing orders?






25. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.






26. 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.






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






28. Continued low calcium intake may result in ______ in adults.






29. A system of fairly distributing payment among producers in a Federal Milk Market is called...






30. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.






31. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.






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






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






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






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






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






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






38. What is not an objective of milk evaluation?






39. The California mastitis test is done to...






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






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






42. About _____ percent of the calcium available in the food supply is provided by milk and milk products.






43. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .






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






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






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






47. ___________ is a test for rancidity?






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






49. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?






50. Flavors of milk may be caused in general by _______________.







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