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






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






3. The four primary taste sensations are...






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






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






6. Milk is the only source of____ in nature






7. ______ is a tesr for rancidity.






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






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






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






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






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






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






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






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






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






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






18. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products






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






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






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






22. ______ is a tesr for rancidity.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






47. Water added to milk is detected by checking the






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






49. The four primary taste sensations are...






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