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






2. Fluid milk contains an average of ____ percent solids






3. The four primary taste sensations are...






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






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






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






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






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






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






10. The major cause of mastitis infections are ____ infections






11. Fluid milk contains an average of ____ percent solids






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






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






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






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






16. In Federal order markets - milk sold for consumption in fluid form is in...






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






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






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






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






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






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






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






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






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






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






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






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






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






30. Milk marketing cooperatives...






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






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






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






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






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






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






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






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






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






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






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






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






43. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






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






47. 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






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






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






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