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 California Mastitis Test is done to...






2. By FDA Definition of an imitation product - which of the following is NOT true?






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






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






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






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






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






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






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






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






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






12. Flavors of milk may be caused in general by






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






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






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






16. Whole milk contains _______ percent protein






17. Milk is the only source of____ in nature






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






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






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






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






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






23. ______ is a tesr for rancidity.






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






25. One gallon of milk weighs _____ pounds






26. Milk is the only source of____ in nature






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






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






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






30. The major cause of the salty flavor in milk is...






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






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






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






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






35. Milk protein contains _______ of the essential amino acids and in appreciable amounts






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






37. Milk protein contains _______ of the essential amino acids and in appreciable amounts






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






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






40. The off flavor most likely to be found in milk that has not been cooled properly is...






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






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






43. The major cause of the salty flavor in milk is...






44. ____ percent of allmilk produced in the US is sold to dairy processing plants






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






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






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






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






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






50. Lactose is the principal ______ in milk.