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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. ____ is the time after processing during which a dairy product normally remains suitable for human consumption.
Marketing coops
Shelf date
Marketing coops
Determining one brand of milk from another
2. Fluid milk contains an average of ____ percent solids
11
13
Market stabilization
Malty
3. The four primary taste sensations are...
Bitter - salt - sour - sweet
Sediment
76%
Oxidized
4. _____ is the cause of the rancid flavor in milk
8.6
280 degrees for 2 seconds
Extreme agitation of raw milk
Class 1
5. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by
Shelf date
Class 1
Mastitis
The food and Drug Administration
6. With the exception of _____ - all of the following off flavors of milk are caused by bacteria
3.5-4.0
3.25%
Each state
Salty
7. Milk meeting the highest sanitary requirements is known as Grade ____
Carbohydrate
A
Carbohydrate
Cheese
8. The off flavor most likely to be found in milk that has not been cooled properly is...
1937
Sour
Class 1
Cheese
9. _____ causes falvors in milk such as acid - high acid - or sour milk
280 degrees for 2 seconds
Micoorganisms
Temp and time
Casein
10. The major cause of mastitis infections are ____ infections
Bacterial
Freezing point
The food and Drug Administration
Centrifuge
11. Fluid milk contains an average of ____ percent solids
98
13
100000
Plastic
12. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Milk fat content
Pooling
98
10
13. With the exception of _____ - all of the following off flavors of milk are caused by bacteria
Added water
California
Salty
Oxidized
14. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
3.25 percent milkfat and 8.25 percent solids-not-fat
Class 1
Scietific - technical - and economic progress
750000
15. About ____ of the calcium available in the food supply is provided by milk.
Class I
75%
Lactose
Secretary of Agriculture of the US
16. In Federal order markets - milk sold for consumption in fluid form is in...
Shelf date
Class I
Phosphatase
Ultra high temperatures
17. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___
280 degrees for 2 seconds
Carbohydrate
Determine whether mammary glands are inflamed
Scietific - technical - and economic progress
18. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
750000
100%
Carbohydrate
Bitter - salty
19. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Centrifuge
Acid degree value
California
Sour
20. Which of the following will best control contagious mastitis?
Lactose
A large proportion of the human population is sensitive to antibiotics
Germicidal teat dip
Prices paid milk producers
21. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Cheese
1890
Phosphorous
Secretary of Agriculture of the US
22. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Prices paid milk producers
Homogenization
Freezing point
Secretary of Agriculture of the US
23. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
60
Scietific - technical - and economic progress
Shelf date
Extreme agitation of raw milk
24. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
Tuberculosis and brucellosis
Marketing coops
Feeds consumed by the cow
11
25. The International Dairy Federation (IDF) mission is to promote _____
13
Scietific - technical - and economic progress
98
Lactic acid producing bacteria
26. ____ percent of allmilk produced in the US is sold to dairy processing plants
Casein
California
98
Phosphatase
27. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Determining one brand of milk from another
Magnesium_Iron_Manganese_Copper
Sediment
Scietific - technical - and economic progress
28. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese
A large proportion of the human population is sensitive to antibiotics
280 degrees for 2 seconds
10
Flat
29. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
Ultra high temperatures
11
Lactose
75%
30. Milk marketing cooperatives...
Provide marketing power for dairy farmers
Calcium and phosporus
Salty
Injected into the cheese
31. What is the most popular size container used for fluid milk
100%
Gallon
The food and Drug Administration
Mastitis
32. The major cause of the salty flavor in milk is...
Freezing point
The food and Drug Administration
Casein
Mastitis
33. ____ percent of allmilk produced in the US is sold to dairy processing plants
98
Sub-clinical
Growth of bacteria in the milk
Marketing coops
34. Milk protein contains _______ of the essential amino acids and in appreciable amounts
Determine whether mammary glands are inflamed
Tuberculosis and brucellosis
Magnesium_Iron_Manganese_Copper
100%
35. The two most important diseases of cattle transmissible to man through milk are...
Fat content
Hypochlorite sanitizer
Tuberculosis and brucellosis
Carbohydrate
36. The major cause of the salty flavor in milk is...
Sediment
Micoorganisms
Mastitis
20
37. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products
100%
Scietific - technical - and economic progress
Each state
Casein - Lactalbumin
38. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Hydrometer
Provide marketing power for dairy farmers
Skim Milk
Prices paid milk producers
39. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
98
Class I
I
Bitter - salt - sour - sweet
40. Pasteurization was developed in _____ as a heat treatment to preserve food
98
Chlorine
1890
Scietific - technical - and economic progress
41. About ____ of the calcium available in the food supply is provided by milk.
Determining one brand of milk from another
75%
Feeds consumed by the cow
Provide marketing power for dairy farmers
42. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Plastic
Marketing coops
98
13
43. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
Plastic
Skim Milk
Lactic acid producing bacteria
1.032
44. To add mold to the blue cheese - it is mainly _______
Hydrometer
11
Injected into the cheese
Ultra high temperatures
45. Milk protein contains _______ of the essential amino acids and in appreciable amounts
11
Sour
Plastic
100%
46. Milk covered by Federal milk marketing orders is...
Sour
Grade A
3.25%
Calcium and phosporus
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
Phosphatase
Temp and time
100%
California
48. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
8.6
Casein
3.25%
Sediment
49. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
Lactose
10
Mastitis
76%
50. The milk In what class receives the highest price in the market?
Class 1
Skim Milk
Phosphorous
Feeds consumed by the cow