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 major cause of mastitis infections are ____ infections






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






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






4. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






5. 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






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






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






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






9. The components of milk responsible for richness and sweetness - in this order are...






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






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






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






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






14. What is the most popular size container used for fluid milk






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






16. One gallon of milk weighs _____ pounds






17. 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






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






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






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






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






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






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






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






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






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






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






28. ______ is a tesr for rancidity.






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






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






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






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






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






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






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






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






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






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. Flavors of milk may be caused in general by






40. Which of the following will best control contagious mastitis?






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






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






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






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






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






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






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






48. The major cause of mastitis infections are ____ infections






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






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