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






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






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






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






5. Water added to milk is detected by checking the






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






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






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






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






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






11. Flavors of milk may be caused in general by






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






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






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






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






16. The CMT should be read within ________ seconds






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






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






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






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






21. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _____ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






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






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






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






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






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






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






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






29. Milk used for ____ is Class 1 Milk






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






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






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






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






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






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






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






37. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price






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






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






40. Flavors of milk may be caused in general by






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






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






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






44. Lactose is the principal ______ in milk.






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






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






47. Fluid milk contains an average of ____ percent solids






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






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






50. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price