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






2. Lactose is the principal ______ in milk.






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






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






5. Lactose is the principal ______ in milk.






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






7. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the






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






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






10. Milk is the only source of____ in nature






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






12. 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






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






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






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






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






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






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






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






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






21. The CMT should be read within ________ seconds






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






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






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






25. The CMT should be read within ________ seconds






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






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






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






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






30. Fluid milk contains an average of ____ percent solids






31. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the






32. 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 ______






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






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






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






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






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






38. Milk marketing cooperatives...






39. One gallon of milk weighs _____ pounds






40. ______ is a tesr for rancidity.






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






42. Milk used for ____ is Class 1 Milk






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






44. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






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






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






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






49. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price






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






Can you answer 50 questions in 15 minutes?



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