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. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






3. The major cause of mastitis infections are ____ infections






4. Flavors of milk may be caused in general by






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






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






7. Flavors of milk may be caused in general by






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






9. The two most important diseases of cattle transmissible to man through milk are...






10. Lactose is the principal ______ in milk.






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






12. _____ is the cause of the rancid flavor in milk






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






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






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






16. The four primary taste sensations are...






17. Lactose is the principal ______ in milk.






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






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






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






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






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






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






24. ______ is a tesr for rancidity.






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






26. 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






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






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






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






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






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






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






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






34. Milk used for ____ is Class 1 Milk






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






36. 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






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






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






39. The two most important diseases of cattle transmissible to man through milk are...






40. One gallon of milk weighs _____ pounds






41. ______ is a tesr for rancidity.






42. Milk is the only source of____ in nature






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






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






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






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






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






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






49. Fluid milk contains an average of ____ percent solids






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