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






2. 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






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






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






5. The major cause of mastitis infections are ____ infections






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






7. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






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






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






12. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






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






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






15. What percentage of US households buy fluid milk (on annual basis)






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






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






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






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






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






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






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






23. What is the largest cost on most US dairy farms






24. Milk marketing cooperatives...






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






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






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






28. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the






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






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






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






32. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the






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






34. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.






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






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






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






38. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.






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






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






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






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






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






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






45. The major cause of mastitis infections are ____ infections






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






47. 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






48. The ____ test is used to detect if milk has been pasteurized properly.






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






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