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






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






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






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






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






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






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






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






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






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






11. The major cause of mastitis infections are ____ infections






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






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






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






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






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






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






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






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






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






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






22. The CMT should be read within ________ seconds






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






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






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






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






27. Milk used for ____ is Class 1 Milk






28. 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






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






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






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






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






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






34. Flavors of milk may be caused in general by






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






36. Milk marketing cooperatives...






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






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






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






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






41. Water added to milk is detected by checking the






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






43. ______ is a tesr for rancidity.






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






45. ______ is a tesr for rancidity.






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






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






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






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






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