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. Which group of flavors cannot be detected by odor?






2. In Federal order markets - milk sold for consumption in fluid form is in...






3. Whole milk contains _______ percent protein






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






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






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






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






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






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






10. The CMT should be read within ________ seconds






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






12. Pasteurization was developed in _____ as a heat treatment to preserve food






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






14. 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






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






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






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






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






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






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






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






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






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






24. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system






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






26. Fluid milk contains an average of ____ percent solids






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






28. One gallon of milk weighs _____ pounds






29. The major cause of mastitis infections are ____ infections






30. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor






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






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






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






34. ______ is a tesr for rancidity.






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






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






37. Pasteurization was developed in _____ as a heat treatment to preserve food






38. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein






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






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






41. Milk is the only source of____ in nature






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






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






44. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor






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






46. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by






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






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






49. Whole milk contains _______ percent protein






50. 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