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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. Fluid milk contains an average of _____ percent solids.






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






3. 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






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






5. What will best control contagious mastitis?






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






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






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






9. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).






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






11. Milk provides _____and_____ in approximately the same ratio as found in bone.






12. The most prevalent off flavor of fluid milk is ______.






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






14. 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?






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






16. A milk gland that is destroyed because of mastitis is called _____.






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






18. By regulation - milk from cows treated with antibiotics usually must be withheld for ____ hours.






19. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.






20. Bangs Disease is another name for _____.






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






22. 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 ____________.






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






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






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






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






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






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






29. The Mid-American International Agri-Trade Council assists _______






30. 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?






31. Which one of the following is not a cause of mastitis?






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






33. Grade A milk priced under Federal Orders is classified according to...






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






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






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






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






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






39. Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years - __________ still use(s) the largest share of the U.S. Milk supply.






40. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






42. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






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






44. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.






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






46. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.






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






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






49. Grade A milk priced under Federal Orders is classified according to...






50. 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 _______.







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