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






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






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






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






5. The two main proteins in milk are ____ and ____






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






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






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






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






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






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






12. ______ is a tesr for rancidity.






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






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






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






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






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






18. Flavors of milk may be caused in general by






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






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






21. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because






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






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






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






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






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






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






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






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






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






31. Lactose is the principal ______ in milk.






32. The two most important diseases of cattle transmissible to man through milk are...






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






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






35. The Dairy Herd Improvement Association is a cooperative which provides _______






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






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






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






39. The major cause of the salty flavor in milk is...






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






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






42. The Dairy Herd Improvement Association is a cooperative which provides _______






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






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






45. Milk protein contains _______ of the essential amino acids and in appreciable amounts






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






47. Milk used for ____ is Class 1 Milk






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






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






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