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






2. Milk marketing cooperatives...






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






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






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






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






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






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






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






10. 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






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






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






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






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






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






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






17. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






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






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






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






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






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






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






25. _____ causes falvors in milk such as acid - high acid - or sour milk






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






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






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






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






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






31. The major cause of mastitis infections are ____ infections






32. Water added to milk is detected by checking the






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






34. One gallon of milk weighs _____ pounds






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






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






37. The four primary taste sensations are...






38. Water added to milk is detected by checking the






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






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






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






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






43. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






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






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






47. The CMT should be read within ________ seconds






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






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