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. Federal milk marketing orders were established in...






2. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor






3. The four primary taste sensations are...






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






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






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






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






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






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






10. The major cause of mastitis infections are ____ infections






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






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






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






14. A large portion of the population is sensitive to the antibiotic _____






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






16. The process of concentration milk currently being used on the farm is called...






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






18. 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






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






20. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk






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






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






23. Flavors of milk may be caused in general by






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






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






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






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






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






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






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






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






32. ______ is a tesr for rancidity.






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






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






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






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






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






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






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






40. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price






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






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






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






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






45. Whole milk contains _______ percent protein






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






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






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






49. Lactose is the principal ______ in milk.






50. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price