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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. The two dairy product categories that require the highest amount of raw milk from the US supply are...
Fluid milk products and cheese
13
Milk testing and record keeping program for dairy cows
Feeds consumed by the cow
2. Milk provides_____ and ____ in approximately the same ration as found in the bone
Calcium and phosporus
Tuberculosis and brucellosis
Phosphorous
Germicidal teat dip
3. Federal milk marketing orders were established in...
A large proportion of the human population is sensitive to antibiotics
Sour
1937
Homogenization
4. The components of milk responsible for richness and sweetness - in this order are...
I
Milk fat and milk sugar
Acid degree value
Centrifuge
5. With the exception of _____ - all of the following off flavors of milk are caused by bacteria
Determine whether mammary glands are inflamed
Salty
Coliform bacteria
Phosphorous
6. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Gallon
Freezing point
Sediment
Growth of bacteria in the milk
7. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
Carbohydrate
Bitter - salty
Lactic acid producing bacteria
76%
8. A large portion of the population is sensitive to the antibiotic _____
Malty
Lactic acid producing bacteria
Penicillin
Mastitis
9. ______ is a tesr for rancidity.
Salty
Fluid milk products and cheese
Acid degree value
98
10. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Germicidal teat dip
Salty
A
Centrifuge
11. By FDA Definition of an imitation product - which of the following is NOT true?
Cheese
100%
Has the same nutritional value as the real product it replaces
20
12. To add mold to the blue cheese - it is mainly _______
Injected into the cheese
Cheese
Milk testing and record keeping program for dairy cows
I
13. 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
Temp and time
Lactic acid producing bacteria
A
100%
14. 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
60
Micoorganisms
Added water
15. Milk used for ____ is Class 1 Milk
Fluid milk products
280 degrees for 2 seconds
Oxidized
Phosphorous
16. Milk is a good supplier of minerals except for ____
60
Casein
Magnesium_Iron_Manganese_Copper
Plastic
17. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese
1937
Provide marketing power for dairy farmers
10
Marketing coops
18. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment
A
Chlorine
Shelf date
Plastic
19. Which of the following is not an objective of milk evaluation
750000
98
Pooling
Determining one brand of milk from another
20. 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
Milk testing and record keeping program for dairy cows
A large proportion of the human population is sensitive to antibiotics
Bitter - salty
21. The International Dairy Federation (IDF) mission is to promote _____
280 degrees for 2 seconds
Casein - Lactalbumin
Added water
Scietific - technical - and economic progress
22. Milk is the only source of____ in nature
98
3.5-4.0
Lactose
Class I
23. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
75%
Market stabilization
Fluid milk products
Marketing coops
24. The milk In what class receives the highest price in the market?
Feeds consumed by the cow
1937
Cheese
Class 1
25. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Pooling
Coliform bacteria
I
Casein
26. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
Lactic acid producing bacteria
Oxidized
Mastitis
Casein
27. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
Bacterial
750000
Calcium and phosporus
Ultra high temperatures
28. Whole milk contains _______ percent protein
Feeds consumed by the cow
Feed
3.5-4.0
Determining one brand of milk from another
29. Lactose is the principal ______ in milk.
Carbohydrate
Germicidal teat dip
Phosphorous
76%
30. The off flavor most likely to be found in milk that has not been cooled properly is...
Sub-clinical
Growth of bacteria in the milk
Sour
Flat
31. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Sub-clinical
Salty
Bacterial
Sediment
32. Flavors of milk may be caused in general by
Malty
98
Feeds consumed by the cow
Salty
33. _______ is the time after processing during which a dairy product normally remains suitable for human consumption
2-4
13
Shelf date
A large proportion of the human population is sensitive to antibiotics
34. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
8.6
Lactic acid producing bacteria
Hydrometer
Penicillin
35. The International Dairy Federation (IDF) mission is to promote _____
20
Scietific - technical - and economic progress
Skim Milk
76%
36. What percentage of US households buy fluid milk (on annual basis)
Penicillin
California
Ultra-filtration
98
37. About ____ of the calcium available in the food supply is provided by milk.
Mastitis
100000
Hydrometer
75%
38. Which of the following does not promote metallic/oxidized off flavor in milk?
60
Hypochlorite sanitizer
13
Feeds consumed by the cow
39. Milk is a good supplier of minerals except for ____
Centrifuge
Magnesium_Iron_Manganese_Copper
13
Penicillin
40. 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
The food and Drug Administration
Pooling
750000
Temp and time
41. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
Coliform bacteria
Milk fat and milk sugar
Malty
76%
42. _____ is the cause of the rancid flavor in milk
Phosphorous
3.25%
Extreme agitation of raw milk
Distinct precipitate forms - but no gel
43. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___
Phosphorous
Sour
Malty
280 degrees for 2 seconds
44. Milk meeting the highest sanitary requirements is known as Grade ____
98
A
Sub-clinical
Magnesium_Iron_Manganese_Copper
45. Milk found in cows with a high somatic cell count would result in a decrease in ____
Casein - Lactalbumin
Chlorine
Lactose
Casein
46. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
Freezing point
3.25 percent milkfat and 8.25 percent solids-not-fat
Freezing point
Micoorganisms
47. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking
20
2-4
Cheese
Growth of bacteria in the milk
48. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Malty
Penicillin
Lactic acid producing bacteria
2-4
49. The form of mastitis that is hidden from sight is known as
Freezing point
Determining one brand of milk from another
Sub-clinical
California
50. The CMT should be read within ________ seconds
Class I
20
1890
Sour