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Test your basic knowledge |
Dairy Judging
Start Test
Study First
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. ______ is a tesr for rancidity.
Acid degree value
Fluid milk products and cheese
3.25%
13
2. ____ is the time after processing during which a dairy product normally remains suitable for human consumption.
Feed
Shelf date
Fluid milk products
Provide marketing power for dairy farmers
3. _______ is the time after processing during which a dairy product normally remains suitable for human consumption
Magnesium_Iron_Manganese_Copper
Gallon
Product has appropriate bacteria added to it
Shelf date
4. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Hypochlorite sanitizer
Malty
3.25 percent milkfat and 8.25 percent solids-not-fat
Salty
5. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment
Chlorine
I
Carbohydrate
Centrifuge
6. Federal milk marketing orders were established in...
Feeds consumed by the cow
Magnesium_Iron_Manganese_Copper
Ultra-filtration
1937
7. 'Cultured' in front of the name of a milk product indicates...
Product has appropriate bacteria added to it
Ultra-filtration
Prices paid milk producers
Fluid milk products and cheese
8. Milk found in cows with a high somatic cell count would result in a decrease in ____
Germicidal teat dip
2-4
Casein
98
9. Which of the following is not an objective of milk evaluation
98
Determining one brand of milk from another
Gallon
20
10. The major cause of mastitis infections are ____ infections
100000
Bacterial
11
76%
11. The largest percentageof the US milk supply is utilized in the production of...
Cheese
Temp and time
76%
75%
12. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Distinct precipitate forms - but no gel
Coliform bacteria
Prices paid milk producers
Injected into the cheese
13. 'Cultured' in front of the name of a milk product indicates...
Product has appropriate bacteria added to it
8.6
Grade A
Lactose
14. Fluid milk contains an average of ____ percent solids
Shelf date
13
Carbohydrate
Bacterial
15. Which of the following will best control contagious mastitis?
Phosphorous
Ultra-filtration
Germicidal teat dip
98
16. Milk found in cows with a high somatic cell count would result in a decrease in ____
Casein
Fat content
2-4
Added water
17. The CMT should be read within ________ seconds
3.25%
Phosphorous
20
Germicidal teat dip
18. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
1.032
I
1890
Casein
19. Lactose is the principal ______ in milk.
Carbohydrate
Tuberculosis and brucellosis
Germicidal teat dip
Acid degree value
20. Which group of flavors cannot be detected by odor?
Temp and time
Bitter - salty
3.5-4.0
Each state
21. Which of the following directly influences the total supply of milk?
Scietific - technical - and economic progress
1890
Prices paid milk producers
Mastitis
22. The two most important diseases of cattle transmissible to man through milk are...
Has the same nutritional value as the real product it replaces
Acid degree value
Tuberculosis and brucellosis
Sediment
23. Water added to milk is detected by checking the
A
Homogenization
Hydrometer
Freezing point
24. Which group of flavors cannot be detected by odor?
Determining one brand of milk from another
Bitter - salty
Skim Milk
280 degrees for 2 seconds
25. The off flavor most likely to be found in milk that has not been cooled properly is...
Mastitis
Class 1
Added water
Sour
26. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
Centrifuge
Micoorganisms
Flat
3.25 percent milkfat and 8.25 percent solids-not-fat
27. The process of concentration milk currently being used on the farm is called...
20
Bitter - salt - sour - sweet
Chlorine
Ultra-filtration
28. Milk protein contains _______ of the essential amino acids and in appreciable amounts
Shelf date
100%
75%
Has the same nutritional value as the real product it replaces
29. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
750000
75%
California
Bitter - salty
30. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
3.25%
Prices paid milk producers
Phosphorous
Centrifuge
31. What is the most popular type container used for fluid milk?
Cheese
Growth of bacteria in the milk
Plastic
10
32. Milk meeting the highest sanitary requirements is known as Grade ____
Bitter - salty
A
Casein - Lactalbumin
Shelf date
33. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___
280 degrees for 2 seconds
Magnesium_Iron_Manganese_Copper
Prices paid milk producers
Tuberculosis and brucellosis
34. Specific gravity of milk at 60 degree F is _____
Centrifuge
1.032
Pooling
Extreme agitation of raw milk
35. The Babcock test is rapid - simple - and accurate test for...
Fat content
Phosphatase
Feed
Acid degree value
36. Milk is the only source of____ in nature
Lactose
Bacterial
Shelf date
Calcium and phosporus
37. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Homogenization
98
76%
Plastic
38. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
Bitter - salt - sour - sweet
750000
Ultra-filtration
Market stabilization
39. The International Dairy Federation (IDF) mission is to promote _____
Chlorine
Scietific - technical - and economic progress
Acid degree value
Casein - Lactalbumin
40. Lactose is the principal ______ in milk.
Tuberculosis and brucellosis
Marketing coops
Carbohydrate
Hydrometer
41. The Dairy Herd Improvement Association is a cooperative which provides _______
Milk testing and record keeping program for dairy cows
Growth of bacteria in the milk
Market stabilization
75%
42. The four primary taste sensations are...
Bitter - salty
Bitter - salt - sour - sweet
98
Grade A
43. Whole milk contains _______ percent protein
3.5-4.0
Phosphorous
Class I
Added water
44. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Class 1
Ultra high temperatures
Centrifuge
Shelf date
45. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Shelf date
Gallon
Acid degree value
Hydrometer
46. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment
Germicidal teat dip
Sour
Chlorine
A
47. A large portion of the population is sensitive to the antibiotic _____
Distinct precipitate forms - but no gel
Penicillin
1890
Phosphorous
48. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Milk fat content
Pooling
Bitter - salty
98
49. What is the most popular type container used for fluid milk?
3.25 percent milkfat and 8.25 percent solids-not-fat
Magnesium_Iron_Manganese_Copper
Plastic
Feed
50. Specific gravity of milk at 60 degree F is _____
Injected into the cheese
1.032
Chlorine
Pooling