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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. 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 _______.






2. 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.






3. The U.S. Dairy Export Council (USDEC) was created by ___________.






4. 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 __________.






5. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






6. 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 _______.






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






8. 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?






9. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.






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






11. The major cause of the salty flavor in milk is ___________.






12. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






14. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






15. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innovative methods are now available for processing milk at ______ with only fractions of a second hol






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






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






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






19. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?






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






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






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






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






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






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






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






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






28. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.






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






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






31. The USDA established a rule that establishes specific processing requirements for certain cheeses - butter - and butter oil imported from regions in which?






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






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






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






35. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.






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






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






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






39. 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?






40. 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 _______.






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






42. Which group of flavors cannot be detected by odor?






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






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






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






46. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.






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






48. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.






49. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






50. One gallon of milk weighs _____ pounds.







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