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






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






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






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






5. The ____ test is used to detect if milk has been pasteurized properly.






6. Lactose is the principal ______ in milk.






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






8. The major cause of mastitis infections are ____ infections






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






10. Water added to milk is detected by checking the






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






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






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






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






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






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






17. Whole milk contains _______ percent protein






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






19. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






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






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






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






25. The four primary taste sensations are...






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






27. The major cause of mastitis infections are ____ infections






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






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






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






31. The four primary taste sensations are...






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






33. One gallon of milk weighs _____ pounds






34. Milk used for ____ is Class 1 Milk






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






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






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






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






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






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






41. 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






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






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






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






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






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






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






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






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






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