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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. Which of the following will best control contagious mastitis?
Hydrometer
Germicidal teat dip
8.6
60
2. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
1937
Milk testing and record keeping program for dairy cows
1890
Lactic acid producing bacteria
3. Pasteurization was developed in _____ as a heat treatment to preserve food
Distinct precipitate forms - but no gel
1890
Fluid milk products
11
4. Milk covered by Federal milk marketing orders is...
Marketing coops
Grade A
Secretary of Agriculture of the US
Bitter - salt - sour - sweet
5. Fluid milk contains an average of ____ percent solids
Determine whether mammary glands are inflamed
Malty
Provide marketing power for dairy farmers
13
6. Which of the following will best control contagious mastitis?
Acid degree value
Germicidal teat dip
1890
Added water
7. Which of the following does not promote metallic/oxidized off flavor in milk?
Has the same nutritional value as the real product it replaces
100000
Hypochlorite sanitizer
Shelf date
8. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
Determine whether mammary glands are inflamed
Class I
Oxidized
Centrifuge
9. Federal Milk Marketing Orders are a mechanism for...
Sour
Milk fat content
Distinct precipitate forms - but no gel
Market stabilization
10. The process of concentration milk currently being used on the farm is called...
Lactic acid producing bacteria
Ultra-filtration
A large proportion of the human population is sensitive to antibiotics
Calcium and phosporus
11. The form of mastitis that is hidden from sight is known as
Sub-clinical
Determining one brand of milk from another
Milk testing and record keeping program for dairy cows
750000
12. Pasteurization was developed in _____ as a heat treatment to preserve food
Tuberculosis and brucellosis
750000
1890
Extreme agitation of raw milk
13. The four primary taste sensations are...
Provide marketing power for dairy farmers
Grade A
98
Bitter - salt - sour - sweet
14. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
3.25 percent milkfat and 8.25 percent solids-not-fat
76%
3.25%
Class I
15. Federal milk marketing orders were established in...
1937
Feeds consumed by the cow
Casein - Lactalbumin
California
16. The International Dairy Federation (IDF) mission is to promote _____
Sediment
Scietific - technical - and economic progress
Marketing coops
20
17. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Growth of bacteria in the milk
Homogenization
Salty
8.6
18. The milk In what class receives the highest price in the market?
Class 1
Determining one brand of milk from another
Ultra high temperatures
Hydrometer
19. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
11
98
Class 1
Malty
20. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Malty
Hydrometer
Lactic acid producing bacteria
Product has appropriate bacteria added to it
21. Flavors of milk may be caused in general by
Feeds consumed by the cow
Each state
280 degrees for 2 seconds
Hypochlorite sanitizer
22. _____ is the cause of the rancid flavor in milk
Hydrometer
Distinct precipitate forms - but no gel
98
Extreme agitation of raw milk
23. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
1890
8.6
Determining one brand of milk from another
Casein
24. 'Cultured' in front of the name of a milk product indicates...
Milk fat and milk sugar
Product has appropriate bacteria added to it
Ultra-filtration
Lactic acid producing bacteria
25. The ____ test is used to detect if milk has been pasteurized properly.
1890
Phosphatase
Casein
1.032
26. For the maximum intake of calcium - one should consume_______
Bacterial
Mastitis
Skim Milk
Phosphatase
27. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
Fluid milk products and cheese
13
Feed
76%
28. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by
Sour
The food and Drug Administration
100%
Milk fat content
29. Which of the following directly influences the total supply of milk?
Prices paid milk producers
Product has appropriate bacteria added to it
75%
Plastic
30. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
Malty
Class I
100000
Lactose
31. _____ causes falvors in milk such as acid - high acid - or sour milk
Temp and time
98
Grade A
Micoorganisms
32. ____ is the time after processing during which a dairy product normally remains suitable for human consumption.
Scietific - technical - and economic progress
Shelf date
Flat
Oxidized
33. Which group of flavors cannot be detected by odor?
Bitter - salty
Coliform bacteria
California
Mastitis
34. 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
Phosphorous
Centrifuge
Ultra high temperatures
Shelf date
35. Milk is the only source of____ in nature
Lactose
10
Germicidal teat dip
76%
36. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Growth of bacteria in the milk
Lactose
Scietific - technical - and economic progress
Distinct precipitate forms - but no gel
37. What is the largest cost on most US dairy farms
Feed
Fluid milk products
Penicillin
2-4
38. _____ causes falvors in milk such as acid - high acid - or sour milk
Feeds consumed by the cow
Has the same nutritional value as the real product it replaces
Feed
Micoorganisms
39. ____ percent of allmilk produced in the US is sold to dairy processing plants
Temp and time
Grade A
98
Shelf date
40. The two most important diseases of cattle transmissible to man through milk are...
Bacterial
Tuberculosis and brucellosis
Prices paid milk producers
100000
41. Lactose is the principal ______ in milk.
Bitter - salty
Gallon
100000
Carbohydrate
42. By FDA Definition of an imitation product - which of the following is NOT true?
Shelf date
Mastitis
Has the same nutritional value as the real product it replaces
Homogenization
43. 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
60
Feed
Phosphorous
Temp and time
44. The form of mastitis that is hidden from sight is known as
Sub-clinical
3.5-4.0
Milk testing and record keeping program for dairy cows
Centrifuge
45. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by
Scietific - technical - and economic progress
Feeds consumed by the cow
The food and Drug Administration
20
46. Milk protein contains _______ of the essential amino acids and in appreciable amounts
Fluid milk products and cheese
100%
Ultra-filtration
Prices paid milk producers
47. Federal milk marketing orders were established in...
1937
Magnesium_Iron_Manganese_Copper
Class 1
Plastic
48. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Oxidized
Phosphorous
Centrifuge
Malty
49. The off flavor most likely to be found in milk that has not been cooled properly is...
Pooling
Prices paid milk producers
Sour
Lactose
50. Milk provides_____ and ____ in approximately the same ration as found in the bone
Micoorganisms
Calcium and phosporus
Distinct precipitate forms - but no gel
Shelf date