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






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






3. The Dairy Herd Improvement Association is a cooperative which provides_______.






4. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...






5. About _______ of the calcium available in the food supply is provided by milk.






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






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






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






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






10. The protein in a quart of milk is approximately equivalent to that in ________.






11. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?






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






13. Cows with _____ have a higher incidence of mastitis because physical injury is more likely?






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






15. The Babcock test is a rapid - simple and accurate test for...






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






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






18. What is not an objective of milk evaluation?






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






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






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






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






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






24. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.






25. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.






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






27. In January 2003 - dairy and other food industry organizations testified against a proposed free trade agreement with?






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






29. The four major sensations are...?






30. What is not a cause of coliform mastitis?






31. Whole milk contains _____ percent protein.






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






33. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.






34. 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 _______.






35. 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?






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






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






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






39. What is not a cause of coliform mastitis?






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






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






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






43. 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 _______.






44. 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?






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






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






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






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






49. The protein in a quart of milk is approximately equivalent to that in ________.






50. The greatest amount of regular ice cream produced in the U.S. is in the _________ section







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