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






2. ______ is a tesr for rancidity.






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






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






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






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






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






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






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






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






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






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






13. Milk covered by Federal milk marketing orders is...






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






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






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






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






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






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






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






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






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






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






24. The International Dairy Federation (IDF) mission is to promote _____






25. One gallon of milk weighs _____ pounds






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






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






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






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






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






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






32. Whole milk contains _______ percent protein






33. Water added to milk is detected by checking the






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






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






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






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






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






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






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






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






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






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






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






45. Specific gravity of milk at 60 degree F is _____






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






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






48. Each Federal Milk Marketing order is administered by a representative of the






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






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