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. By FDA Definition of an imitation product - which of the following is NOT true?






2. 'Cultured' in front of the name of a milk product indicates...






3. Milk used for ____ is Class 1 Milk






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






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






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






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






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






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






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






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






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






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






14. Fluid milk contains an average of ____ percent solids






15. 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






16. The CMT should be read within ________ seconds






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






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






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






20. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days






21. The major cause of mastitis infections are ____ infections






22. The International Dairy Federation (IDF) mission is to promote _____






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






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






25. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by






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






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






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






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






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






31. 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






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






33. Water added to milk is detected by checking the






34. Lactose is the principal ______ in milk.






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






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






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






38. 'Cultured' in front of the name of a milk product indicates...






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






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






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






42. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk






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






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






45. Which of the following will best control contagious mastitis?






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






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






48. Which of the following will best control contagious mastitis?






49. Flavors of milk may be caused in general by






50. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by