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Test your basic knowledge |
Dairy Judging
Start Test
Study First
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 California Mastitis Test is done to...
Acid degree value
Penicillin
Determine whether mammary glands are inflamed
98
2. 'Cultured' in front of the name of a milk product indicates...
Cheese
Bacterial
Product has appropriate bacteria added to it
Feeds consumed by the cow
3. One gallon of milk weighs _____ pounds
Phosphatase
11
8.6
Extreme agitation of raw milk
4. Federal Milk Marketing Orders are a mechanism for...
Magnesium_Iron_Manganese_Copper
Shelf date
Penicillin
Market stabilization
5. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
Plastic
11
60
Growth of bacteria in the milk
6. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
13
Lactic acid producing bacteria
Pooling
3.25 percent milkfat and 8.25 percent solids-not-fat
7. Milk marketing cooperatives...
Provide marketing power for dairy farmers
76%
Market stabilization
Mastitis
8. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Coliform bacteria
Feeds consumed by the cow
Sediment
Salty
9. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
1890
Centrifuge
20
Bacterial
10. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese
Each state
10
Bitter - salt - sour - sweet
A
11. _______ is the time after processing during which a dairy product normally remains suitable for human consumption
Gallon
1937
20
Shelf date
12. Milk protein contains _______ of the essential amino acids and in appreciable amounts
20
Feed
The food and Drug Administration
100%
13. Milk is a good supplier of minerals except for ____
Mastitis
Fat content
3.5-4.0
Magnesium_Iron_Manganese_Copper
14. Lactose is the principal ______ in milk.
Carbohydrate
Growth of bacteria in the milk
10
Casein - Lactalbumin
15. The two most important diseases of cattle transmissible to man through milk are...
100000
Determine whether mammary glands are inflamed
Tuberculosis and brucellosis
Sour
16. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___
Pooling
Scietific - technical - and economic progress
280 degrees for 2 seconds
Growth of bacteria in the milk
17. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment
Chlorine
California
Determine whether mammary glands are inflamed
Bitter - salt - sour - sweet
18. 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
2-4
Magnesium_Iron_Manganese_Copper
Tuberculosis and brucellosis
Ultra high temperatures
19. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Added water
Fat content
Scietific - technical - and economic progress
Pooling
20. Each Federal Milk Marketing order is administered by a representative of the
Secretary of Agriculture of the US
A large proportion of the human population is sensitive to antibiotics
Micoorganisms
Phosphatase
21. What percentage of US households buy fluid milk (on annual basis)
750000
Each state
98
3.25 percent milkfat and 8.25 percent solids-not-fat
22. Milk used for ____ is Class 1 Milk
Fluid milk products
Marketing coops
Mastitis
I
23. _____ is the cause of the rancid flavor in milk
Market stabilization
Extreme agitation of raw milk
Bacterial
3.25 percent milkfat and 8.25 percent solids-not-fat
24. The major cause of mastitis infections are ____ infections
Bacterial
Sediment
Penicillin
280 degrees for 2 seconds
25. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Has the same nutritional value as the real product it replaces
Pooling
Determine whether mammary glands are inflamed
Grade A
26. About ____ of the calcium available in the food supply is provided by milk.
Milk fat and milk sugar
75%
Fluid milk products
11
27. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components -quota - and non-quota values. It is the only state with its ownfarm milk pricing system. the state is ______
Distinct precipitate forms - but no gel
76%
California
Provide marketing power for dairy farmers
28. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Germicidal teat dip
Milk fat content
3.25%
Phosphorous
29. Federal milk marketing orders were established in...
Extreme agitation of raw milk
1937
I
Pooling
30. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
Feed
Casein
2-4
3.25 percent milkfat and 8.25 percent solids-not-fat
31. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because
Has the same nutritional value as the real product it replaces
Germicidal teat dip
A large proportion of the human population is sensitive to antibiotics
Plastic
32. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
Grade A
Centrifuge
Malty
Oxidized
33. Specific gravity of milk at 60 degree F is _____
Calcium and phosporus
Milk fat content
98
1.032
34. The form of mastitis that is hidden from sight is known as
3.5-4.0
A
Sub-clinical
Feed
35. 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
11
Ultra high temperatures
Sour
Mastitis
36. 'Cultured' in front of the name of a milk product indicates...
Provide marketing power for dairy farmers
Feed
Product has appropriate bacteria added to it
100%
37. _____ is the cause of the rancid flavor in milk
Extreme agitation of raw milk
Casein
8.6
Milk fat and milk sugar
38. ____ percent of allmilk produced in the US is sold to dairy processing plants
A
98
Pooling
Determine whether mammary glands are inflamed
39. What is the largest cost on most US dairy farms
Flat
Feed
Distinct precipitate forms - but no gel
98
40. The major cause of the salty flavor in milk is...
Mastitis
A
Homogenization
Acid degree value
41. Milk is the only source of____ in nature
California
Fluid milk products and cheese
Homogenization
Lactose
42. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
Casein
Growth of bacteria in the milk
3.25%
11
43. The off flavor most likely to be found in milk that has not been cooled properly is...
Calcium and phosporus
11
Sour
Cheese
44. Milk covered by Federal milk marketing orders is...
Sub-clinical
Acid degree value
Penicillin
Grade A
45. Pasteurization was developed in _____ as a heat treatment to preserve food
1890
Plastic
The food and Drug Administration
Marketing coops
46. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because
Centrifuge
100000
Grade A
A large proportion of the human population is sensitive to antibiotics
47. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
I
Determine whether mammary glands are inflamed
76%
11
48. In Federal order markets - milk sold for consumption in fluid form is in...
Freezing point
Class I
Provide marketing power for dairy farmers
Calcium and phosporus
49. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Salty
Sour
Centrifuge
3.25%
50. Milk meeting the highest sanitary requirements is known as Grade ____
A
Plastic
13
Homogenization