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. Flavors of milk may be caused in general by






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






3. Milk is the only source of____ in nature






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






5. 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 ______






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






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






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






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






10. Milk marketing cooperatives...






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






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






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






14. Milk with low total solids will produce what off-flavor






15. 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 ______






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






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






18. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






19. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






22. ______ is a tesr for rancidity.






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






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






25. Milk is a good supplier of minerals except for ____






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






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






28. 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






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






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






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






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






33. Lactose is the principal ______ in milk.






34. Milk is the only source of____ in nature






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






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






37. One gallon of milk weighs _____ pounds






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






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






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






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






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






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






44. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than






45. Milk used for ____ is Class 1 Milk






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






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






48. A high acid flavor (sour) in milk caused by _____






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






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