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






2. An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.






3. Milk is used most often at?






4. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.






5. Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.






6. 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?






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






8. Under federal orders - dairy farmers receive their milk checks?






9. What is the most popular size container used for fluid milk?






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






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






12. Cow's milk contains _____ percent lactose






13. Which of the following have dairy farmers - through their cooperatives opposed?






14. Milk contains all the known vitamins and is an especially good source of ___






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






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






17. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.






18. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.






19. 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 _______.






20. 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






21. The four major sensations are...?






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






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






24. Milk is a good supplier of minerals except for _____.






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






26. The primary factors influencing per capita cheese demand does not include?






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






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






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






30. Federal milk marketing orders were established in _____.






31. The two main proteins in milk are ____ and ____.






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






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






34. 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.






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






36. The establishment of a Federal milk marketing order is generally initiated by ________.






37. The main objection of dirt and milkstone on parts is _____.






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






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






40. Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?






41. Aflatoxins sometimes found in dairy foods are produced by what?






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






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






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






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






46. The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.






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






48. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition






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






50. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.







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