Test your basic knowledge |

Dairy Judging

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.






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






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






4. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor






5. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment






6. Federal milk marketing orders were established in...






7. 'Cultured' in front of the name of a milk product indicates...






8. Milk found in cows with a high somatic cell count would result in a decrease in ____






9. Which of the following is not an objective of milk evaluation






10. The major cause of mastitis infections are ____ infections






11. The largest percentageof the US milk supply is utilized in the production of...






12. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...






13. 'Cultured' in front of the name of a milk product indicates...






14. Fluid milk contains an average of ____ percent solids






15. Which of the following will best control contagious mastitis?






16. Milk found in cows with a high somatic cell count would result in a decrease in ____






17. The CMT should be read within ________ seconds






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






19. Lactose is the principal ______ in milk.






20. Which group of flavors cannot be detected by odor?






21. Which of the following directly influences the total supply of milk?






22. The two most important diseases of cattle transmissible to man through milk are...






23. Water added to milk is detected by checking the






24. Which group of flavors cannot be detected by odor?






25. The off flavor most likely to be found in milk that has not been cooled properly is...






26. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than






27. The process of concentration milk currently being used on the farm is called...






28. Milk protein contains _______ of the essential amino acids and in appreciable amounts






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






30. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






31. What is the most popular type container used for fluid milk?






32. Milk meeting the highest sanitary requirements is known as Grade ____






33. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___






34. Specific gravity of milk at 60 degree F is _____






35. The Babcock test is rapid - simple - and accurate test for...






36. Milk is the only source of____ in nature






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






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






39. The International Dairy Federation (IDF) mission is to promote _____






40. Lactose is the principal ______ in milk.






41. The Dairy Herd Improvement Association is a cooperative which provides _______






42. The four primary taste sensations are...






43. Whole milk contains _______ percent protein






44. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






45. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






46. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment






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






48. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the






49. What is the most popular type container used for fluid milk?






50. Specific gravity of milk at 60 degree F is _____