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. Which of the following does not promote metallic/oxidized off flavor in milk?






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






3. The process of concentration milk currently being used on the farm is called...






4. The major cause of mastitis infections are ____ infections






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






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






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






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






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






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






11. Which group of flavors cannot be detected by odor?






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






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






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






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






16. One gallon of milk weighs _____ pounds






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






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






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






20. Lactose is the principal ______ in milk.






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






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






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






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






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






26. Fluid milk contains an average of ____ percent solids






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






28. Flavors of milk may be caused in general by






29. The Babcock test is rapid - simple - and accurate test for...






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






31. 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 ______






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






33. Milk marketing cooperatives...






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






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






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






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






38. Water added to milk is detected by checking the






39. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






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






43. 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






44. The milk In what class receives the highest price in the market?






45. The CMT should be read within ________ seconds






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






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






48. To add mold to the blue cheese - it is mainly _______






49. The major cause of mastitis infections are ____ infections






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