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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. Dairy farmers can buy and sell dairy futures on what exchange?






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






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






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






5. What is not an objective of milk evaluation?






6. 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.






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






8. The milk In what class receives the highest price in the market?






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






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






11. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.






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






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. Which one of the following is not a cause of mastitis?






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






16. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.






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






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






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






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






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






22. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...






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






24. Whole milk contains _____ percent protein.






25. A high acid flavor (sour) in milk is caused by ________.






26. Corn that is drought stressed is much more likely to be contaminated with molds - especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.






27. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.






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






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






30. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization






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






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






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






34. Which one of the following is not a cause of mastitis?






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






36. A large portion of the population is sensitive to the antibiotic _____.






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






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






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






40. Rules developed by the _____ are designed to protect the health and welfare of consumers.






41. By definition - a product labeled 'milk' must contain not less than _____ percent milk fat.






42. The rules States adopt to govern the production - processing - packaging and storage of Grade A milk are based on ________.






43. Milk found in cows with a high somatic cell count would result in a decrease in __________.






44. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.






45. What is not one of the duties of the bulk milk hauler - who plays a critical role in milk handling?






46. Milk used for _____ is Class I Milk.






47. Bangs Disease is another name for _____.






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






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






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







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