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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. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
750000
Skim Milk
Penicillin
100000
2. The four primary taste sensations are...
California
Bitter - salt - sour - sweet
Fluid milk products and cheese
98
3. The largest percentageof the US milk supply is utilized in the production of...
Cheese
Feeds consumed by the cow
60
Milk fat and milk sugar
4. What is the most popular size container used for fluid milk
Salty
60
Extreme agitation of raw milk
Gallon
5. _______ is the time after processing during which a dairy product normally remains suitable for human consumption
2-4
Class I
Fat content
Shelf date
6. A system of fairly distributing payment among producers in a Federal Milk Market is called...
The food and Drug Administration
Pooling
1937
1.032
7. One gallon of milk weighs _____ pounds
Casein - Lactalbumin
A
13
8.6
8. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Distinct precipitate forms - but no gel
Tuberculosis and brucellosis
Class 1
Each state
9. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Marketing coops
1890
Homogenization
Oxidized
10. The major cause of mastitis infections are ____ infections
Milk fat and milk sugar
Lactic acid producing bacteria
Added water
Bacterial
11. The Dairy Herd Improvement Association is a cooperative which provides _______
Grade A
Sub-clinical
Centrifuge
Milk testing and record keeping program for dairy cows
12. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
3.25%
Freezing point
2-4
11
13. Which of the following directly influences the total supply of milk?
Temp and time
A large proportion of the human population is sensitive to antibiotics
Prices paid milk producers
Ultra high temperatures
14. To add mold to the blue cheese - it is mainly _______
280 degrees for 2 seconds
Injected into the cheese
Lactose
Grade A
15. The off flavor most likely to be found in milk that has not been cooled properly is...
Sour
Mastitis
Determining one brand of milk from another
California
16. Which group of flavors cannot be detected by odor?
Oxidized
Each state
Bitter - salty
A
17. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
100000
Phosphorous
Homogenization
3.5-4.0
18. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Scietific - technical - and economic progress
Gallon
Sediment
Cheese
19. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _____ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated
Chlorine
Temp and time
Hydrometer
98
20. The International Dairy Federation (IDF) mission is to promote _____
Cheese
Phosphorous
Scietific - technical - and economic progress
Prices paid milk producers
21. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
3.5-4.0
11
Product has appropriate bacteria added to it
Fat content
22. The CMT should be read within ________ seconds
Malty
20
Carbohydrate
Fluid milk products
23. A large portion of the population is sensitive to the antibiotic _____
Added water
Freezing point
Penicillin
Casein
24. Which of the following will best control contagious mastitis?
Scietific - technical - and economic progress
Germicidal teat dip
Feeds consumed by the cow
10
25. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
I
3.25%
Phosphatase
Product has appropriate bacteria added to it
26. The milk In what class receives the highest price in the market?
Bitter - salty
Distinct precipitate forms - but no gel
Class 1
Secretary of Agriculture of the US
27. What is the largest cost on most US dairy farms
Feed
Skim Milk
1890
Milk fat and milk sugar
28. Federal milk marketing orders were established in...
Fat content
Flat
1937
Class I
29. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
I
Coliform bacteria
Chlorine
Centrifuge
30. About ____ of the calcium available in the food supply is provided by milk.
75%
Class 1
Gallon
Skim Milk
31. Milk is the only source of____ in nature
Lactose
Penicillin
Provide marketing power for dairy farmers
Coliform bacteria
32. To add mold to the blue cheese - it is mainly _______
A
Injected into the cheese
2-4
Shelf date
33. Milk provides_____ and ____ in approximately the same ration as found in the bone
Injected into the cheese
Calcium and phosporus
Casein - Lactalbumin
Germicidal teat dip
34. Milk is a good supplier of minerals except for ____
Magnesium_Iron_Manganese_Copper
Phosphatase
Prices paid milk producers
750000
35. 'Cultured' in front of the name of a milk product indicates...
Feeds consumed by the cow
Product has appropriate bacteria added to it
76%
Freezing point
36. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Secretary of Agriculture of the US
Hydrometer
Growth of bacteria in the milk
Casein - Lactalbumin
37. ______ is a tesr for rancidity.
Acid degree value
Gallon
Scietific - technical - and economic progress
Homogenization
38. Which of the following does not promote metallic/oxidized off flavor in milk?
Hypochlorite sanitizer
Growth of bacteria in the milk
Malty
Skim Milk
39. A large portion of the population is sensitive to the antibiotic _____
Penicillin
Gallon
750000
Extreme agitation of raw milk
40. Water added to milk is detected by checking the
Phosphorous
Freezing point
The food and Drug Administration
Temp and time
41. Federal Milk Marketing Orders are a mechanism for...
Tuberculosis and brucellosis
20
Ultra-filtration
Market stabilization
42. _____ causes falvors in milk such as acid - high acid - or sour milk
Micoorganisms
Sub-clinical
Extreme agitation of raw milk
Freezing point
43. The components of milk responsible for richness and sweetness - in this order are...
Secretary of Agriculture of the US
Casein - Lactalbumin
Milk fat and milk sugar
Oxidized
44. Milk found in cows with a high somatic cell count would result in a decrease in ____
Casein
Fluid milk products
I
Milk fat content
45. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Marketing coops
I
Scietific - technical - and economic progress
8.6
46. The CMT should be read within ________ seconds
Pooling
Freezing point
20
Gallon
47. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by
The food and Drug Administration
Determine whether mammary glands are inflamed
Temp and time
3.25 percent milkfat and 8.25 percent solids-not-fat
48. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Malty
Phosphorous
Coliform bacteria
1.032
49. What percentage of US households buy fluid milk (on annual basis)
98
100%
20
Casein - Lactalbumin
50. Which group of flavors cannot be detected by odor?
Distinct precipitate forms - but no gel
Micoorganisms
Bitter - salty
Cheese