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. Specific gravity of milk at 60 degree F is _____






2. Milk marketing cooperatives...






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






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






5. Milk with low total solids will produce what off-flavor






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






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






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






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






10. Milk provides_____ and ____ in approximately the same ration as found in the bone






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






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






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






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






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






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






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






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






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






20. ______ is a tesr for rancidity.






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






22. The Dairy Herd Improvement Association is a cooperative which provides _______






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






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






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






26. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because






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






28. The four primary taste sensations are...






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






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






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






32. Fluid milk contains an average of ____ percent solids






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






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






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






36. With the exception of _____ - all of the following off flavors of milk are caused by bacteria






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






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






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






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






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






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






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






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






45. Whole milk contains _______ percent protein






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






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






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






49. By FDA Definition of an imitation product - which of the following is NOT true?






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