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






2. 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 ______






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






4. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






6. 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






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






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






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






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






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






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






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






14. Water added to milk is detected by checking the






15. The four primary taste sensations are...






16. Milk marketing cooperatives...






17. Milk used for ____ is Class 1 Milk






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






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






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






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






22. Fluid milk contains an average of ____ percent solids






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






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






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






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






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






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






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






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






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






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






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






34. ______ is a tesr for rancidity.






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






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






37. Water added to milk is detected by checking the






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






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






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






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






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






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






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






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






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






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






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






49. The major cause of mastitis infections are ____ infections






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