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. The two dairy product categories that require the highest amount of raw milk from the US supply are...






2. Milk provides_____ and ____ in approximately the same ration as found in the bone






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






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






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






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






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






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






9. ______ is a tesr for rancidity.






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






11. By FDA Definition of an imitation product - which of the following is NOT true?






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






13. 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






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






15. Milk used for ____ is Class 1 Milk






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






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






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






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






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






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






22. Milk is the only source of____ in nature






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






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






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






26. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein






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






28. Whole milk contains _______ percent protein






29. Lactose is the principal ______ in milk.






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






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






32. Flavors of milk may be caused in general by






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






34. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






36. What percentage of US households buy fluid milk (on annual basis)






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






38. Which of the following does not promote metallic/oxidized off flavor in milk?






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






40. 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






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






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






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






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






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






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






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






48. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor






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






50. The CMT should be read within ________ seconds