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. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days






2. Milk marketing cooperatives...






3. The CMT should be read within ________ seconds






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






5. A system of fairly distributing payment among producers in a Federal Milk Market is called...






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






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






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






9. The two dairy product categories that require the highest amount of raw milk from the US supply are...






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






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






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






13. The major cause of mastitis infections are ____ infections






14. Milk with low total solids will produce what off-flavor






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






16. To add mold to the blue cheese - it is mainly _______






17. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk






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






19. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk






20. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






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






23. A cryoscopyis an important tool that test for _____ in milk






24. 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






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






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






27. Milk with low total solids will produce what off-flavor






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






29. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price






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






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






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






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






34. The four primary taste sensations are...






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






36. For the maximum intake of calcium - one should consume_______






37. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.






38. 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






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






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






41. Milk used for ____ is Class 1 Milk






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






43. Lactose is the principal ______ in milk.






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






45. Which of the following does not promote metallic/oxidized off flavor in milk?






46. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






47. About ____ of the calcium available in the food supply is provided by milk.






48. The two main proteins in milk are ____ and ____






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






50. Milk is the only source of____ in nature