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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. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Scietific - technical - and economic progress
Gallon
Centrifuge
Micoorganisms
2. In Federal order markets - milk sold for consumption in fluid form is in...
Class I
A
Pooling
2-4
3. Milk provides_____ and ____ in approximately the same ration as found in the bone
Calcium and phosporus
1937
Scietific - technical - and economic progress
75%
4. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
Fat content
I
Casein
Sediment
5. What is the largest cost on most US dairy farms
Class 1
A large proportion of the human population is sensitive to antibiotics
Feed
Shelf date
6. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Marketing coops
Pooling
Penicillin
Homogenization
7. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
Bitter - salty
Milk testing and record keeping program for dairy cows
750000
Oxidized
8. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
Extreme agitation of raw milk
Phosphatase
Class 1
750000
9. Milk covered by Federal milk marketing orders is...
Distinct precipitate forms - but no gel
Grade A
Casein
Ultra-filtration
10. Flavors of milk may be caused in general by
Market stabilization
Determine whether mammary glands are inflamed
Fluid milk products
Feeds consumed by the cow
11. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
Gallon
60
3.25%
Lactic acid producing bacteria
12. Milk marketing cooperatives...
Grade A
Provide marketing power for dairy farmers
98
Homogenization
13. _______ is the time after processing during which a dairy product normally remains suitable for human consumption
Salty
Ultra high temperatures
Shelf date
Distinct precipitate forms - but no gel
14. _____ causes falvors in milk such as acid - high acid - or sour milk
Coliform bacteria
Class 1
Hypochlorite sanitizer
Micoorganisms
15. Milk used for ____ is Class 1 Milk
76%
Determining one brand of milk from another
13
Fluid milk products
16. Milk protein contains _______ of the essential amino acids and in appreciable amounts
20
100%
A
Bacterial
17. 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
Feed
76%
Centrifuge
18. To add mold to the blue cheese - it is mainly _______
The food and Drug Administration
Casein
Injected into the cheese
Gallon
19. Which of the following will best control contagious mastitis?
Germicidal teat dip
Chlorine
Shelf date
Lactic acid producing bacteria
20. A large portion of the population is sensitive to the antibiotic _____
Penicillin
Salty
Shelf date
8.6
21. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
Phosphatase
98
Casein
Phosphorous
22. Milk protein contains _______ of the essential amino acids and in appreciable amounts
100%
Determine whether mammary glands are inflamed
Calcium and phosporus
Distinct precipitate forms - but no gel
23. About ____ of the calcium available in the food supply is provided by milk.
Sediment
Determine whether mammary glands are inflamed
75%
A
24. The Dairy Herd Improvement Association is a cooperative which provides _______
8.6
100000
Fluid milk products and cheese
Milk testing and record keeping program for dairy cows
25. The four primary taste sensations are...
Bitter - salty
Cheese
3.5-4.0
Bitter - salt - sour - sweet
26. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Homogenization
Pooling
The food and Drug Administration
I
27. Lactose is the principal ______ in milk.
Carbohydrate
Sour
Hypochlorite sanitizer
3.5-4.0
28. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Shelf date
8.6
Homogenization
Sour
29. Which group of flavors cannot be detected by odor?
Bitter - salty
100000
Bitter - salt - sour - sweet
Extreme agitation of raw milk
30. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Malty
10
Each state
Injected into the cheese
31. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Pooling
Feed
3.5-4.0
Chlorine
32. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
Micoorganisms
Phosphorous
750000
Bitter - salty
33. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
Acid degree value
Centrifuge
100000
3.25%
34. Milk marketing cooperatives...
Chlorine
Provide marketing power for dairy farmers
Calcium and phosporus
Determine whether mammary glands are inflamed
35. Pasteurization was developed in _____ as a heat treatment to preserve food
Growth of bacteria in the milk
I
280 degrees for 2 seconds
1890
36. By FDA Definition of an imitation product - which of the following is NOT true?
750000
Fluid milk products and cheese
Has the same nutritional value as the real product it replaces
Micoorganisms
37. Milk is a good supplier of minerals except for ____
Class I
Grade A
Growth of bacteria in the milk
Magnesium_Iron_Manganese_Copper
38. The two most important diseases of cattle transmissible to man through milk are...
8.6
A large proportion of the human population is sensitive to antibiotics
Tuberculosis and brucellosis
Milk testing and record keeping program for dairy cows
39. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
60
Skim Milk
Centrifuge
Ultra high temperatures
40. Flavors of milk may be caused in general by
Phosphatase
Feeds consumed by the cow
I
Penicillin
41. The ____ test is used to detect if milk has been pasteurized properly.
Secretary of Agriculture of the US
Bacterial
75%
Phosphatase
42. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
Lactic acid producing bacteria
Temp and time
Germicidal teat dip
Added water
43. ______ is a tesr for rancidity.
Marketing coops
Acid degree value
Prices paid milk producers
Cheese
44. _____ is the cause of the rancid flavor in milk
Casein
60
Extreme agitation of raw milk
Casein - Lactalbumin
45. ____ percent of allmilk produced in the US is sold to dairy processing plants
1937
Lactose
Freezing point
98
46. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Class 1
Micoorganisms
Sediment
Fluid milk products and cheese
47. Water added to milk is detected by checking the
Penicillin
Chlorine
Freezing point
A large proportion of the human population is sensitive to antibiotics
48. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
76%
Phosphorous
Milk fat content
280 degrees for 2 seconds
49. ____ is the time after processing during which a dairy product normally remains suitable for human consumption.
Skim Milk
Shelf date
Product has appropriate bacteria added to it
20
50. What is the most popular type container used for fluid milk?
Phosphorous
Growth of bacteria in the milk
Plastic
Prices paid milk producers