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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. 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.






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






3. 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.






4. Fluid milk contains an average of _____ percent solids.






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






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






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






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






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






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






11. Each Federal Milk Marketing order is administered by a representative of the...






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






13. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.






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






15. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?






16. Class II manufactured dairy products are used in soft manufactured products such as?






17. Bacteria that survive specific heat treatment are said to be _____.






18. 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






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






20. Which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?






21. Pasteurization was developed in _____ as a heat treatment to preserve food.






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






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






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






25. _________ is the time after processing during which a dairy product normally remains suitable for human consumption






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






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






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






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






30. Specific gravity of milk at 60ºF is __________.






31. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was






32. 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.






33. S. M. Babcock developed the Babcock Test in _____.






34. Which of the following is considered a controversial pricing arrangement?






35. The pasteurized Milk Ordinance regulates what?






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






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






38. Lactose is the principal ________ in milk.






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






40. 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.






41. ___________ is a test for rancidity?






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






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






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






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






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






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






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






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






50. Bangs Disease is another name for _____.







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