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. The California Mastitis Test is done to...






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






3. One gallon of milk weighs _____ pounds






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






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






6. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






7. Milk marketing cooperatives...






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






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






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






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






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






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






14. Lactose is the principal ______ in milk.






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






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






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






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






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






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






22. Milk used for ____ is Class 1 Milk






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






24. The major cause of mastitis infections are ____ infections






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






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






27. 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 ______






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






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






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






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






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






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






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






35. 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






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






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






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






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






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






41. Milk is the only source of____ in nature






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






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






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






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






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






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






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






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






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