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






2. 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 _______.






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






4. The International Dairy Federation (IDF) mission is to promote ______________.






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






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






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






8. Which of the following four primary taste sensations is correctly matched with the causal agent?






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






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






11. Federal milk marketing orders were established in _____.






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






13. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers






14. Badly dented or damaged milker unit parts are caused by?






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






16. One gallon of milk weighs _____ pounds.






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






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






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






20. Products eligible for the Dairy Export Incentive Program (DEIP).






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






22. Badly dented or damaged milker unit parts are caused by?






23. Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.






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






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






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






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






28. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






29. A popular screening test for bulk blended milk that detects abnormal milk is the _____.






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






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






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






33. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds _____ hours before milking.






34. 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 _______.






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






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






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






38. To remove fat from milking equipment use...






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






40. What do milk marketing cooperatives do?






41. What percent of all milk produced in the U.S. is sold to dairy processing plants?






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






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






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






45. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors






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






47. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...






48. 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.






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






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







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