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






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






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






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






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






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






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






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






9. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk






10. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.






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






12. ______ is a tesr for rancidity.






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






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






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






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






17. Milk used for ____ is Class 1 Milk






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






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






20. ______ is a tesr for rancidity.






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






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






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






24. Each Federal Milk Marketing order is administered by a representative of the






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






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






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






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






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






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






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






33. Milk meeting the highest sanitary requirements is known as Grade ____






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






35. Milk marketing cooperatives...






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






37. 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






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






39. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.






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






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






42. The CMT should be read within ________ seconds






43. One gallon of milk weighs _____ pounds






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






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






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






47. Water added to milk is detected by checking the






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






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






50. Flavors of milk may be caused in general by