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






2. 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?






3. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.






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






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






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






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






8. What directly influence(s) the total supply of milk?






9. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.






10. The current supply & demand situation has which of the products from milk in short supply?






11. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.






12. The two most important etlologic agents of mastitis are __________.






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






14. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.






15. With the exception of ________ - all of the following off flavors of milk are caused by bacteria.






16. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days






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






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






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






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






21. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?






22. The four major sensations are...?






23. The four major sensations are...?






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






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






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






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






28. ___________ is a test for rancidity?






29. 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 _______.






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






31. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.






32. Lactose is the principal ________ in milk.






33. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.






34. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...






35. Milk protein contains _____ of the essential amino acids and in appreciable amounts






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






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






38. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.






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






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






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






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






43. 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.






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






45. Milk is used most often at?






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






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






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






49. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.






50. According to the Food & Nutrition Board of the National Academy of Sciences - all people need at least ________ Milligrams of calcium per day.







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