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. Fluid milk contains an average of ____ percent solids






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






3. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk






4. Milk is the only source of____ in nature






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






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






7. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.






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






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






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






11. ______ is a tesr for rancidity.






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






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






14. Whole milk contains _______ percent protein






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






16. Fluid milk contains an average of ____ percent solids






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






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






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






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






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






22. One gallon of milk weighs _____ pounds






23. Pasteurization was developed in _____ as a heat treatment to preserve food






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






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






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






27. Milk marketing cooperatives...






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






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






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






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






32. The Babcock test is rapid - simple - and accurate test for...






33. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






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






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






38. Milk used for ____ is Class 1 Milk






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






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






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






42. 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






43. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days






44. What is the most popular type container used for fluid milk?






45. ______ is a tesr for rancidity.






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






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






48. 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






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






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