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






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






3. Milk used for ____ is Class 1 Milk






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






5. Milk is the only source of____ in nature






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






7. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...






8. 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






9. Which of the following directly influences the total supply of milk?






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






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






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






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






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






15. One gallon of milk weighs _____ pounds






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






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






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






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






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






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






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






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






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






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






26. A cryoscopyis an important tool that test for _____ in milk






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






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






29. 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 ______






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






31. A system of fairly distributing payment among producers in a Federal Milk Market is called...






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






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






34. A system of fairly distributing payment among producers in a Federal Milk Market is called...






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






36. What is the most popular type container used for fluid milk?






37. The ____ test is used to detect if milk has been pasteurized properly.






38. Which of the following directly influences the total supply of milk?






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






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






41. Flavors of milk may be caused in general by






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






43. Lactose is the principal ______ in milk.






44. Lactose is the principal ______ in milk.






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






46. Water added to milk is detected by checking the






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






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






49. Federal Milk Marketing Orders are a mechanism for...






50. A high acid flavor (sour) in milk caused by _____