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






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






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






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






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






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






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






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






9. Whole milk contains _______ percent protein






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






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






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






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






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






15. The major cause of mastitis infections are ____ infections






16. Fluid milk contains an average of ____ percent solids






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






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






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






20. Milk is the only source of____ in nature






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






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






23. Milk is the only source of____ in nature






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






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






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






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






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






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






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






31. 'Cultured' in front of the name of a milk product indicates...






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






33. 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 ______






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






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






36. The California Mastitis Test is done to...






37. The major cause of mastitis infections are ____ infections






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






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






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






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






42. The CMT should be read within ________ seconds






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






44. The California Mastitis Test is done to...






45. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






46. Milk used for ____ is Class 1 Milk






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






48. 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






49. Lactose is the principal ______ in milk.






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