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






2. Milk marketing cooperatives...






3. The major cause of mastitis infections are ____ infections






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






5. The form of mastitis that is hidden from sight is known as






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






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






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






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






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






11. The four primary taste sensations are...






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






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






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






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






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






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






18. 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






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






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






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






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






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






24. Whole milk contains _______ percent protein






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






26. A high acid flavor (sour) in milk caused by _____






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






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






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






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






31. 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






32. 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






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






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






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






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






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






38. Milk marketing cooperatives...






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






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






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






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






43. Flavors of milk may be caused in general by






44. Federal Milk Marketing Orders are a mechanism for...






45. 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






46. A high acid flavor (sour) in milk caused by _____






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






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






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






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