SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Which of the following is not an objective of milk evaluation
Germicidal teat dip
Gallon
20
Determining one brand of milk from another
2. To add mold to the blue cheese - it is mainly _______
Germicidal teat dip
Bitter - salt - sour - sweet
Penicillin
Injected into the cheese
3. ____ is the time after processing during which a dairy product normally remains suitable for human consumption.
Homogenization
Shelf date
11
Each state
4. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Freezing point
Carbohydrate
I
Milk fat content
5. A large portion of the population is sensitive to the antibiotic _____
Determine whether mammary glands are inflamed
98
Fluid milk products and cheese
Penicillin
6. About ____ of the calcium available in the food supply is provided by milk.
Centrifuge
A large proportion of the human population is sensitive to antibiotics
Malty
75%
7. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Fat content
Germicidal teat dip
Injected into the cheese
Pooling
8. The milk In what class receives the highest price in the market?
Class 1
Freezing point
Extreme agitation of raw milk
60
9. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese
Prices paid milk producers
Marketing coops
10
13
10. Federal milk marketing orders were established in...
I
Oxidized
Feed
1937
11. The major cause of mastitis infections are ____ infections
Plastic
Bacterial
Acid degree value
Oxidized
12. With the exception of _____ - all of the following off flavors of milk are caused by bacteria
Carbohydrate
A
California
Salty
13. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___
280 degrees for 2 seconds
750000
Milk fat and milk sugar
Secretary of Agriculture of the US
14. What is the most popular size container used for fluid milk
2-4
Gallon
Phosphorous
A
15. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products
Casein
Bitter - salt - sour - sweet
Each state
100000
16. Milk with low total solids will produce what off-flavor
1937
100%
Flat
Growth of bacteria in the milk
17. The process of concentration milk currently being used on the farm is called...
Fat content
Each state
Bitter - salty
Ultra-filtration
18. _____ causes falvors in milk such as acid - high acid - or sour milk
Added water
Milk fat and milk sugar
Micoorganisms
Class I
19. _______ is the time after processing during which a dairy product normally remains suitable for human consumption
3.25%
Homogenization
Shelf date
Tuberculosis and brucellosis
20. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Ultra high temperatures
Homogenization
Extreme agitation of raw milk
Micoorganisms
21. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
750000
A
Scietific - technical - and economic progress
Feed
22. The CMT should be read within ________ seconds
Micoorganisms
20
75%
100%
23. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Coliform bacteria
Micoorganisms
Growth of bacteria in the milk
20
24. Pasteurization was developed in _____ as a heat treatment to preserve food
Shelf date
1890
Secretary of Agriculture of the US
Phosphorous
25. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment
The food and Drug Administration
Chlorine
Flat
Provide marketing power for dairy farmers
26. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
Carbohydrate
8.6
Prices paid milk producers
3.25%
27. Milk used for ____ is Class 1 Milk
Micoorganisms
Fluid milk products and cheese
Fluid milk products
Provide marketing power for dairy farmers
28. 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
Flat
Calcium and phosporus
Magnesium_Iron_Manganese_Copper
29. Specific gravity of milk at 60 degree F is _____
1.032
Grade A
10
Determining one brand of milk from another
30. What is the largest cost on most US dairy farms
Malty
Feed
Oxidized
Fluid milk products and cheese
31. The form of mastitis that is hidden from sight is known as
Determining one brand of milk from another
Sub-clinical
75%
Casein - Lactalbumin
32. Milk with low total solids will produce what off-flavor
Flat
Temp and time
Ultra high temperatures
Bacterial
33. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Fat content
Ultra-filtration
Distinct precipitate forms - but no gel
Hydrometer
34. Flavors of milk may be caused in general by
Shelf date
750000
Extreme agitation of raw milk
Feeds consumed by the cow
35. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Feed
Germicidal teat dip
Magnesium_Iron_Manganese_Copper
Centrifuge
36. Milk marketing cooperatives...
Feeds consumed by the cow
Sour
Provide marketing power for dairy farmers
A
37. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
Casein
Shelf date
The food and Drug Administration
I
38. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
750000
3.25 percent milkfat and 8.25 percent solids-not-fat
Hydrometer
Ultra high temperatures
39. Milk found in cows with a high somatic cell count would result in a decrease in ____
Temp and time
Casein
Determine whether mammary glands are inflamed
100%
40. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking
Calcium and phosporus
Phosphorous
Ultra high temperatures
2-4
41. Water added to milk is detected by checking the
Phosphorous
280 degrees for 2 seconds
Freezing point
Scietific - technical - and economic progress
42. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Distinct precipitate forms - but no gel
Pooling
3.5-4.0
Magnesium_Iron_Manganese_Copper
43. ______ is a tesr for rancidity.
Lactic acid producing bacteria
Acid degree value
280 degrees for 2 seconds
Oxidized
44. Milk is a good supplier of minerals except for ____
I
Magnesium_Iron_Manganese_Copper
Skim Milk
Milk fat and milk sugar
45. ______ is a tesr for rancidity.
Acid degree value
Ultra-filtration
280 degrees for 2 seconds
Scietific - technical - and economic progress
46. The two main proteins in milk are ____ and ____
60
Homogenization
Casein - Lactalbumin
Hypochlorite sanitizer
47. What is the most popular type container used for fluid milk?
Prices paid milk producers
Lactose
Plastic
A large proportion of the human population is sensitive to antibiotics
48. A cryoscopyis an important tool that test for _____ in milk
Secretary of Agriculture of the US
Scietific - technical - and economic progress
60
Added water
49. Which group of flavors cannot be detected by odor?
Bitter - salty
Ultra high temperatures
Determine whether mammary glands are inflamed
10
50. Federal milk marketing orders were established in...
11
Class 1
1937
Added water