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. What is the most popular type container used for fluid milk?






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






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






4. About ____ of the calcium available in the food supply is provided by milk.






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






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






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






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






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






10. Lactose is the principal ______ in milk.






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






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






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






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






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






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






17. One gallon of milk weighs _____ pounds






18. 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






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






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






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






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






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






24. Flavors of milk may be caused in general by






25. Milk is the only source of____ in nature






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






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






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






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






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






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






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






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






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






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






36. 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






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






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






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






40. Fluid milk contains an average of ____ percent solids






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






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






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






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






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






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






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






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






49. Milk used for ____ is Class 1 Milk






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