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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. Which group of flavors cannot be detected by odor?
Secretary of Agriculture of the US
Bitter - salty
2-4
Sour
2. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
Sub-clinical
Distinct precipitate forms - but no gel
60
Class 1
3. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Milk fat content
Carbohydrate
3.25 percent milkfat and 8.25 percent solids-not-fat
1890
4. Pasteurization was developed in _____ as a heat treatment to preserve food
Secretary of Agriculture of the US
1890
Hydrometer
75%
5. A cryoscopyis an important tool that test for _____ in milk
Pooling
75%
Added water
Has the same nutritional value as the real product it replaces
6. The major cause of mastitis infections are ____ infections
98
75%
Bitter - salt - sour - sweet
Bacterial
7. Flavors of milk may be caused in general by
Extreme agitation of raw milk
20
Feeds consumed by the cow
Calcium and phosporus
8. The off flavor most likely to be found in milk that has not been cooled properly is...
Casein - Lactalbumin
Casein
Sour
Market stabilization
9. _____ causes falvors in milk such as acid - high acid - or sour milk
Casein
Germicidal teat dip
Shelf date
Micoorganisms
10. Milk is a good supplier of minerals except for ____
Bacterial
Magnesium_Iron_Manganese_Copper
Penicillin
Lactic acid producing bacteria
11. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because
Bitter - salty
Grade A
A large proportion of the human population is sensitive to antibiotics
Chlorine
12. Whole milk contains _______ percent protein
California
3.5-4.0
Malty
Lactic acid producing bacteria
13. 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
Homogenization
3.25 percent milkfat and 8.25 percent solids-not-fat
Product has appropriate bacteria added to it
14. Milk found in cows with a high somatic cell count would result in a decrease in ____
98
Sour
Casein
Fat content
15. Milk is the only source of____ in nature
1890
Milk testing and record keeping program for dairy cows
Lactose
76%
16. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Carbohydrate
Lactic acid producing bacteria
Homogenization
Pooling
17. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
98
Homogenization
100%
Micoorganisms
18. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Phosphorous
3.5-4.0
Provide marketing power for dairy farmers
Phosphatase
19. Each Federal Milk Marketing order is administered by a representative of the
Class I
Micoorganisms
Secretary of Agriculture of the US
Chlorine
20. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Coliform bacteria
Phosphatase
Marketing coops
Flat
21. The two main proteins in milk are ____ and ____
Grade A
Calcium and phosporus
Casein - Lactalbumin
Tuberculosis and brucellosis
22. Milk covered by Federal milk marketing orders is...
Prices paid milk producers
Pooling
Grade A
Temp and time
23. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
Centrifuge
100000
Phosphatase
750000
24. Milk protein contains _______ of the essential amino acids and in appreciable amounts
Freezing point
Class I
100%
750000
25. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
280 degrees for 2 seconds
Fluid milk products and cheese
Market stabilization
Milk fat content
26. Which of the following directly influences the total supply of milk?
Prices paid milk producers
Phosphatase
98
Penicillin
27. One gallon of milk weighs _____ pounds
Salty
8.6
98
Provide marketing power for dairy farmers
28. By FDA Definition of an imitation product - which of the following is NOT true?
Grade A
Has the same nutritional value as the real product it replaces
Skim Milk
Carbohydrate
29. A cryoscopyis an important tool that test for _____ in milk
Shelf date
Added water
Determine whether mammary glands are inflamed
100%
30. Federal milk marketing orders were established in...
Determine whether mammary glands are inflamed
1937
Determine whether mammary glands are inflamed
1890
31. The off flavor most likely to be found in milk that has not been cooled properly is...
Lactose
Casein
Sour
Phosphorous
32. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products
Salty
Added water
Hydrometer
Each state
33. Milk protein contains _______ of the essential amino acids and in appreciable amounts
Pooling
100%
Shelf date
10
34. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Malty
Carbohydrate
Fluid milk products and cheese
Magnesium_Iron_Manganese_Copper
35. Milk covered by Federal milk marketing orders is...
Grade A
Hydrometer
Milk testing and record keeping program for dairy cows
Feeds consumed by the cow
36. For the maximum intake of calcium - one should consume_______
Sour
Skim Milk
Cheese
Secretary of Agriculture of the US
37. 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
Marketing coops
Bacterial
Carbohydrate
Temp and time
38. Water added to milk is detected by checking the
Freezing point
Injected into the cheese
1.032
100%
39. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
20
Carbohydrate
Centrifuge
I
40. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Class I
Plastic
Class I
Malty
41. ______ is a tesr for rancidity.
280 degrees for 2 seconds
Shelf date
Acid degree value
Calcium and phosporus
42. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
3.25 percent milkfat and 8.25 percent solids-not-fat
Oxidized
I
60
43. Which of the following does not promote metallic/oxidized off flavor in milk?
Hypochlorite sanitizer
Carbohydrate
Penicillin
Temp and time
44. Lactose is the principal ______ in milk.
A large proportion of the human population is sensitive to antibiotics
Extreme agitation of raw milk
Carbohydrate
10
45. A large portion of the population is sensitive to the antibiotic _____
Penicillin
2-4
Casein
750000
46. Milk marketing cooperatives...
20
Provide marketing power for dairy farmers
Market stabilization
Has the same nutritional value as the real product it replaces
47. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
Cheese
Feeds consumed by the cow
100000
Milk fat and milk sugar
48. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___
Phosphatase
280 degrees for 2 seconds
Sour
1.032
49. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
Marketing coops
Feeds consumed by the cow
3.25 percent milkfat and 8.25 percent solids-not-fat
1890
50. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
Penicillin
Bitter - salty
100000
Fluid milk products