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WorksheetsDairy Quiz
Total questions: 13
Worksheet time: 3hrs 15mins
Name
Class
Date
1.
The mammary system is responsible for milk production in dairy cows.
a)
True
b)
False
2.
Milk is one of the safest foods you can consume because it is never touched by human hands.
a)
True
b)
False
3.
How much milk does the dairy industry produce in the US on a daily basis?
a)
45 million gallons
b)
40 million gallons
c)
45 billion gallons
d)
45 billion gallons
4.
Which of the following is not a dairy breed?
a)
Ayrshire
b)
Brown Swiss
c)
Angus
d)
Holstein
5.
What vitamin is added to 98% of fluid milk in the United States?
a)
Vitamin A
b)
Vitamin B
c)
Vitamin C
d)
Vitamin D
6.
What vitamin is added to all reduced fat, low fat, and skim milk?
a)
Vitamin A
b)
Vitamin B
c)
Vitamin C
d)
Vitamin D
7.
Whole milk has ______percent milk fat content.
a)
.5
b)
2
c)
3
d)
3.25
8.
What term is used in the dairy industry when a cow is no longer producing milk?
a)
Old Cow
b)
Dry Cow
c)
Young Cow
d)
Bull
9.
The dairy cattle breed, Holsteins, originated in what country or countries?
a)
Scotland
b)
England
c)
Switzerland
d)
Germany & The Netherlands
10.
The “first” milk produced by a dairy cow, that is rich in nutrients is called____________.
a)
Fresh milk
b)
Dry milk
c)
Colostrum
d)
Good milk
11.
What is the purpose of pasteurization in the dairy industry?
a)
To keep the milk fat from separating from the rest of the skim milk
b)
To help kill the bad bacteria that may be in milk and help extend the shelf life of milk
c)
To provide consistency with the different types of milk that are sold
12.
What is the purpose of homogenization in the dairy industry?
a)
To keep the milk fat from separating from the rest of the skim milk
b)
To help kill the bad bacteria that may be in milk and help extend the shelf life of milk
c)
To provide consistency with the different types of milk that are sold
13.
What is the purpose of separation and standardization in dairy products?
a)
To keep the milk fat from separating from the rest of the skim milk
b)
To help kill the bad bacteria that may be in milk and help extend the shelf life of milk
c)
To provide consistency with the different types of milk that are sold
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