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Test your basic knowledge |
Dairy Judging
Start Test
Study First
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. Federal milk marketing orders were established in...
750000
1937
Marketing coops
Plastic
2. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Malty
Gallon
Chlorine
10
3. The four primary taste sensations are...
Gallon
98
Phosphorous
Bitter - salt - sour - sweet
4. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by
The food and Drug Administration
Casein
Ultra-filtration
Class I
5. To add mold to the blue cheese - it is mainly _______
Injected into the cheese
Plastic
California
Shelf date
6. What is the most popular type container used for fluid milk?
Sour
Centrifuge
Pooling
Plastic
7. Federal milk marketing orders were established in...
Mastitis
1937
Bitter - salty
Tuberculosis and brucellosis
8. With the exception of _____ - all of the following off flavors of milk are caused by bacteria
Lactic acid producing bacteria
Hydrometer
Salty
Germicidal teat dip
9. The Dairy Herd Improvement Association is a cooperative which provides _______
Shelf date
Acid degree value
Milk testing and record keeping program for dairy cows
Cheese
10. The major cause of mastitis infections are ____ infections
Bacterial
Tuberculosis and brucellosis
Homogenization
Temp and time
11. Milk covered by Federal milk marketing orders is...
Acid degree value
Grade A
Bitter - salt - sour - sweet
Has the same nutritional value as the real product it replaces
12. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Distinct precipitate forms - but no gel
Chlorine
Fluid milk products
Has the same nutritional value as the real product it replaces
13. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking
2-4
Sour
Marketing coops
Secretary of Agriculture of the US
14. A large portion of the population is sensitive to the antibiotic _____
Penicillin
Freezing point
Chlorine
Phosphorous
15. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Sediment
Shelf date
Growth of bacteria in the milk
Cheese
16. The process of concentration milk currently being used on the farm is called...
Ultra-filtration
20
Casein
Added water
17. Which of the following directly influences the total supply of milk?
Phosphorous
Has the same nutritional value as the real product it replaces
Prices paid milk producers
Each state
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
Ultra high temperatures
Cheese
Phosphatase
Fluid milk products
19. To add mold to the blue cheese - it is mainly _______
Homogenization
Injected into the cheese
Feeds consumed by the cow
Gallon
20. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
100000
Germicidal teat dip
Class I
Has the same nutritional value as the real product it replaces
21. _____ is the cause of the rancid flavor in milk
Extreme agitation of raw milk
Salty
California
Provide marketing power for dairy farmers
22. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Has the same nutritional value as the real product it replaces
Germicidal teat dip
Marketing coops
20
23. Flavors of milk may be caused in general by
Feeds consumed by the cow
Temp and time
75%
Fluid milk products
24. The major cause of the salty flavor in milk is...
Mastitis
Calcium and phosporus
Growth of bacteria in the milk
60
25. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
Fluid milk products
Class I
Skim Milk
60
26. The off flavor most likely to be found in milk that has not been cooled properly is...
Sour
Feed
Class 1
3.5-4.0
27. _____ causes falvors in milk such as acid - high acid - or sour milk
Micoorganisms
Flat
Cheese
280 degrees for 2 seconds
28. A high acid flavor (sour) in milk caused by _____
11
Casein
3.5-4.0
Growth of bacteria in the milk
29. The two most important diseases of cattle transmissible to man through milk are...
Centrifuge
Tuberculosis and brucellosis
Mastitis
Phosphatase
30. The ____ test is used to detect if milk has been pasteurized properly.
Product has appropriate bacteria added to it
Phosphatase
Shelf date
Lactic acid producing bacteria
31. What is the most popular type container used for fluid milk?
Plastic
75%
3.5-4.0
Grade A
32. ______ is a tesr for rancidity.
Germicidal teat dip
Ultra high temperatures
Homogenization
Acid degree value
33. About ____ of the calcium available in the food supply is provided by milk.
75%
Centrifuge
Sour
Feeds consumed by the cow
34. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Phosphorous
Provide marketing power for dairy farmers
Sub-clinical
98
35. ____ percent of allmilk produced in the US is sold to dairy processing plants
98
75%
Determine whether mammary glands are inflamed
Mastitis
36. With the exception of _____ - all of the following off flavors of milk are caused by bacteria
750000
Salty
Sub-clinical
1937
37. The milk In what class receives the highest price in the market?
Fluid milk products and cheese
Shelf date
Sour
Class 1
38. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
11
2-4
Hydrometer
Casein
39. Milk is a good supplier of minerals except for ____
11
Magnesium_Iron_Manganese_Copper
Extreme agitation of raw milk
Product has appropriate bacteria added to it
40. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
Ultra-filtration
Shelf date
Malty
I
41. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
Feeds consumed by the cow
Hydrometer
3.25%
Class I
42. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because
Gallon
Each state
Class I
A large proportion of the human population is sensitive to antibiotics
43. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Determining one brand of milk from another
Acid degree value
Oxidized
Marketing coops
44. The form of mastitis that is hidden from sight is known as
Feeds consumed by the cow
Sub-clinical
Salty
Each state
45. Whole milk contains _______ percent protein
A large proportion of the human population is sensitive to antibiotics
Malty
Magnesium_Iron_Manganese_Copper
3.5-4.0
46. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___
60
280 degrees for 2 seconds
750000
Extreme agitation of raw milk
47. The International Dairy Federation (IDF) mission is to promote _____
Gallon
Casein
Scietific - technical - and economic progress
3.25%
48. About ____ of the calcium available in the food supply is provided by milk.
Micoorganisms
75%
11
Grade A
49. Lactose is the principal ______ in milk.
Secretary of Agriculture of the US
Flat
Carbohydrate
Oxidized
50. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
Secretary of Agriculture of the US
I
Milk testing and record keeping program for dairy cows
Casein - Lactalbumin