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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. The major cause of the salty flavor in milk is...
Mastitis
The food and Drug Administration
Flat
Prices paid milk producers
2. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
Flat
Bitter - salt - sour - sweet
Casein - Lactalbumin
3.25 percent milkfat and 8.25 percent solids-not-fat
3. The two most important diseases of cattle transmissible to man through milk are...
60
Tuberculosis and brucellosis
Germicidal teat dip
98
4. What is the largest cost on most US dairy farms
Feed
Flat
Skim Milk
Milk fat content
5. The form of mastitis that is hidden from sight is known as
Lactic acid producing bacteria
Sub-clinical
Phosphorous
Bitter - salt - sour - sweet
6. ______ is a tesr for rancidity.
Pooling
Hypochlorite sanitizer
Growth of bacteria in the milk
Acid degree value
7. What is the most popular type container used for fluid milk?
Plastic
Malty
750000
1937
8. Which of the following is not an objective of milk evaluation
Prices paid milk producers
Hypochlorite sanitizer
Determining one brand of milk from another
Hydrometer
9. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Phosphorous
Fluid milk products and cheese
Penicillin
Distinct precipitate forms - but no gel
10. What percentage of US households buy fluid milk (on annual basis)
Calcium and phosporus
98
Casein - Lactalbumin
Fluid milk products
11. The Babcock test is rapid - simple - and accurate test for...
100000
1.032
Fat content
98
12. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Malty
A large proportion of the human population is sensitive to antibiotics
76%
Feeds consumed by the cow
13. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
1.032
Bacterial
750000
Product has appropriate bacteria added to it
14. Federal Milk Marketing Orders are a mechanism for...
California
Product has appropriate bacteria added to it
Market stabilization
Extreme agitation of raw milk
15. What percentage of US households buy fluid milk (on annual basis)
Casein - Lactalbumin
Sour
Sub-clinical
98
16. The two dairy product categories that require the highest amount of raw milk from the US supply are...
Lactose
Salty
Determine whether mammary glands are inflamed
Fluid milk products and cheese
17. Milk used for ____ is Class 1 Milk
Fluid milk products
Fluid milk products and cheese
Salty
Each state
18. Milk found in cows with a high somatic cell count would result in a decrease in ____
Casein
Feeds consumed by the cow
A large proportion of the human population is sensitive to antibiotics
3.25 percent milkfat and 8.25 percent solids-not-fat
19. Fluid milk contains an average of ____ percent solids
280 degrees for 2 seconds
13
Scietific - technical - and economic progress
A
20. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
280 degrees for 2 seconds
Phosphorous
Added water
Shelf date
21. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Milk fat and milk sugar
Milk fat content
Distinct precipitate forms - but no gel
Acid degree value
22. About ____ of the calcium available in the food supply is provided by milk.
Lactose
75%
Grade A
13
23. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Pooling
Mastitis
1937
Gallon
24. Milk meeting the highest sanitary requirements is known as Grade ____
Scietific - technical - and economic progress
Added water
A
Fluid milk products and cheese
25. Milk protein contains _______ of the essential amino acids and in appreciable amounts
100%
76%
Hydrometer
Ultra-filtration
26. Water added to milk is detected by checking the
Tuberculosis and brucellosis
Determine whether mammary glands are inflamed
Freezing point
Each state
27. What is the most popular type container used for fluid milk?
Acid degree value
11
Plastic
98
28. The two main proteins in milk are ____ and ____
Prices paid milk producers
Added water
Casein - Lactalbumin
Sediment
29. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
Has the same nutritional value as the real product it replaces
Sour
76%
Milk fat and milk sugar
30. One gallon of milk weighs _____ pounds
8.6
Milk fat content
Grade A
Bitter - salty
31. Milk covered by Federal milk marketing orders is...
Each state
Marketing coops
Oxidized
Grade A
32. Milk provides_____ and ____ in approximately the same ration as found in the bone
Casein
Temp and time
Sediment
Calcium and phosporus
33. In Federal order markets - milk sold for consumption in fluid form is in...
Oxidized
I
Bitter - salty
Class I
34. Each Federal Milk Marketing order is administered by a representative of the
Secretary of Agriculture of the US
Provide marketing power for dairy farmers
3.25 percent milkfat and 8.25 percent solids-not-fat
Bitter - salt - sour - sweet
35. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
8.6
Mastitis
75%
Marketing coops
36. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
Mastitis
3.5-4.0
Growth of bacteria in the milk
11
37. The Dairy Herd Improvement Association is a cooperative which provides _______
Calcium and phosporus
Each state
Milk testing and record keeping program for dairy cows
I
38. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese
20
3.25%
10
Bacterial
39. ______ is a tesr for rancidity.
Fluid milk products
Acid degree value
Determine whether mammary glands are inflamed
Phosphorous
40. A system of fairly distributing payment among producers in a Federal Milk Market is called...
1.032
Pooling
Casein
Secretary of Agriculture of the US
41. In Federal order markets - milk sold for consumption in fluid form is in...
Class I
The food and Drug Administration
Casein
98
42. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Skim Milk
Milk fat content
Class I
I
43. Milk with low total solids will produce what off-flavor
Growth of bacteria in the milk
3.25 percent milkfat and 8.25 percent solids-not-fat
Hypochlorite sanitizer
Flat
44. To add mold to the blue cheese - it is mainly _______
2-4
Class 1
Injected into the cheese
California
45. _____ is the cause of the rancid flavor in milk
Extreme agitation of raw milk
750000
Shelf date
Bacterial
46. A high acid flavor (sour) in milk caused by _____
Growth of bacteria in the milk
Phosphatase
Germicidal teat dip
Class I
47. Milk found in cows with a high somatic cell count would result in a decrease in ____
98
Casein
Milk fat content
Injected into the cheese
48. The ____ test is used to detect if milk has been pasteurized properly.
Bitter - salty
Freezing point
Distinct precipitate forms - but no gel
Phosphatase
49. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
13
Sub-clinical
Skim Milk
Marketing coops
50. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment
98
Chlorine
3.5-4.0
Ultra high temperatures