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. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment






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






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






4. Fluid milk contains an average of ____ percent solids






5. Milk marketing cooperatives...






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






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






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






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






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






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






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






13. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






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






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






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






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






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






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






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






23. The major cause of mastitis infections are ____ infections






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






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






26. Water added to milk is detected by checking the






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






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






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






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






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






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






33. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the






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






35. The Babcock test is rapid - simple - and accurate test for...






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






37. Milk used for ____ is Class 1 Milk






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






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






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






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






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






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






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






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






46. The major cause of mastitis infections are ____ infections






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






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






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






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