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. Which group of flavors cannot be detected by odor?






2. The ____ test is used to detect if milk has been pasteurized properly.






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






4. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly






5. Each Federal Milk Marketing order is administered by a representative of the






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






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






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






9. Pasteurization was developed in _____ as a heat treatment to preserve food






10. _____ is the cause of the rancid flavor in milk






11. What is the most popular size container used for fluid milk






12. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innotative methods are now available for processing milk at ____ with only fractions of a second holdi






13. One gallon of milk weighs _____ pounds






14. Milk provides_____ and ____ in approximately the same ration as found in the bone






15. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.






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






17. The California Mastitis Test is done to...






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






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






20. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese






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






22. Fluid milk contains an average of ____ percent solids






23. Water added to milk is detected by checking the






24. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking






25. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products






26. Milk used for ____ is Class 1 Milk






27. The CMT should be read within ________ seconds






28. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components -quota - and non-quota values. It is the only state with its ownfarm milk pricing system. the state is ______






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






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






31. What is the largest cost on most US dairy farms






32. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably






33. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly






34. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.






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






36. Milk covered by Federal milk marketing orders is...






37. Milk is the only source of____ in nature






38. Pasteurization was developed in _____ as a heat treatment to preserve food






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






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






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






42. ______ is a tesr for rancidity.






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






44. What percentage of US households buy fluid milk (on annual basis)






45. The ____ test is used to detect if milk has been pasteurized properly.






46. What is the largest cost on most US dairy farms






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






48. The components of milk responsible for richness and sweetness - in this order are...






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






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