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. One gallon of milk weighs _____ pounds






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






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






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






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






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






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






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






9. Milk marketing cooperatives...






10. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because






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






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






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






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






15. The ____ test is used to detect if milk has been pasteurized properly.






16. ______ is a tesr for rancidity.






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






18. With the exception of _____ - all of the following off flavors of milk are caused by bacteria






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






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






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






22. Water added to milk is detected by checking the






23. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components -quota - and non-quota values. It is the only state with its ownfarm milk pricing system. the state is ______






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






40. Lactose is the principal ______ in milk.






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






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






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






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






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






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






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






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






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






50. Fluid milk contains an average of ____ percent solids