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Test your basic knowledge |
Dairy Judging
Start Test
Study First
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 Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by
11
The food and Drug Administration
8.6
11
2. Milk provides_____ and ____ in approximately the same ration as found in the bone
Calcium and phosporus
Casein
8.6
Feeds consumed by the cow
3. Fluid milk contains an average of ____ percent solids
Flat
Injected into the cheese
13
Extreme agitation of raw milk
4. What is the most popular size container used for fluid milk
Gallon
100%
Determining one brand of milk from another
3.5-4.0
5. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
2-4
60
Market stabilization
Homogenization
6. A large portion of the population is sensitive to the antibiotic _____
California
Magnesium_Iron_Manganese_Copper
Germicidal teat dip
Penicillin
7. The International Dairy Federation (IDF) mission is to promote _____
1.032
Scietific - technical - and economic progress
Oxidized
Ultra-filtration
8. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Coliform bacteria
Scietific - technical - and economic progress
Feed
Bacterial
9. What percentage of US households buy fluid milk (on annual basis)
Hypochlorite sanitizer
98
Prices paid milk producers
11
10. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Provide marketing power for dairy farmers
Temp and time
Homogenization
Milk fat and milk sugar
11. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
Shelf date
Oxidized
Feeds consumed by the cow
Milk testing and record keeping program for dairy cows
12. ______ is a tesr for rancidity.
Acid degree value
75%
3.25 percent milkfat and 8.25 percent solids-not-fat
11
13. _____ is the cause of the rancid flavor in milk
Extreme agitation of raw milk
Sub-clinical
Calcium and phosporus
98
14. ____ percent of allmilk produced in the US is sold to dairy processing plants
98
10
Germicidal teat dip
Salty
15. A large portion of the population is sensitive to the antibiotic _____
Secretary of Agriculture of the US
Class I
California
Penicillin
16. Milk used for ____ is Class 1 Milk
Class 1
Fluid milk products
2-4
Casein
17. Each Federal Milk Marketing order is administered by a representative of the
Phosphatase
Extreme agitation of raw milk
Secretary of Agriculture of the US
Fat content
18. ______ is a tesr for rancidity.
Acid degree value
Milk testing and record keeping program for dairy cows
Chlorine
Lactose
19. Specific gravity of milk at 60 degree F is _____
Shelf date
Product has appropriate bacteria added to it
Mastitis
1.032
20. The two main proteins in milk are ____ and ____
1890
13
Casein - Lactalbumin
Fat content
21. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
I
Flat
8.6
Ultra high temperatures
22. 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
California
Temp and time
Tuberculosis and brucellosis
60
23. Which group of flavors cannot be detected by odor?
Hypochlorite sanitizer
Bitter - salty
3.5-4.0
Centrifuge
24. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
750000
Casein - Lactalbumin
Plastic
Class 1
25. Which of the following is not an objective of milk evaluation
Determining one brand of milk from another
1.032
A
Growth of bacteria in the milk
26. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
Has the same nutritional value as the real product it replaces
Milk fat content
Cheese
11
27. One gallon of milk weighs _____ pounds
Product has appropriate bacteria added to it
Bitter - salty
8.6
1.032
28. The two most important diseases of cattle transmissible to man through milk are...
Tuberculosis and brucellosis
Milk fat content
Centrifuge
Feeds consumed by the cow
29. ____ is the time after processing during which a dairy product normally remains suitable for human consumption.
Shelf date
Phosphorous
Lactic acid producing bacteria
280 degrees for 2 seconds
30. Whole milk contains _______ percent protein
Fluid milk products
Malty
Casein
3.5-4.0
31. Whole milk contains _______ percent protein
Product has appropriate bacteria added to it
Marketing coops
3.5-4.0
Hypochlorite sanitizer
32. Which of the following directly influences the total supply of milk?
Sour
Prices paid milk producers
Market stabilization
3.25 percent milkfat and 8.25 percent solids-not-fat
33. The CMT should be read within ________ seconds
20
Product has appropriate bacteria added to it
Bacterial
3.25%
34. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Hydrometer
Bitter - salty
Milk fat and milk sugar
Chlorine
35. One gallon of milk weighs _____ pounds
Bitter - salt - sour - sweet
Freezing point
8.6
Scietific - technical - and economic progress
36. Milk is a good supplier of minerals except for ____
76%
Market stabilization
100%
Magnesium_Iron_Manganese_Copper
37. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment
Bacterial
Chlorine
I
Provide marketing power for dairy farmers
38. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
10
3.25 percent milkfat and 8.25 percent solids-not-fat
1890
Marketing coops
39. Milk covered by Federal milk marketing orders is...
Pooling
100000
Fat content
Grade A
40. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese
Malty
8.6
10
Bacterial
41. The ____ test is used to detect if milk has been pasteurized properly.
Carbohydrate
Casein - Lactalbumin
Micoorganisms
Phosphatase
42. The milk In what class receives the highest price in the market?
10
Temp and time
Class 1
Milk testing and record keeping program for dairy cows
43. Milk meeting the highest sanitary requirements is known as Grade ____
A
Milk fat content
3.5-4.0
Salty
44. 'Cultured' in front of the name of a milk product indicates...
Skim Milk
Product has appropriate bacteria added to it
California
Calcium and phosporus
45. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because
Micoorganisms
Bitter - salty
Determine whether mammary glands are inflamed
A large proportion of the human population is sensitive to antibiotics
46. Federal Milk Marketing Orders are a mechanism for...
750000
Market stabilization
Fluid milk products
A large proportion of the human population is sensitive to antibiotics
47. The off flavor most likely to be found in milk that has not been cooled properly is...
Class I
Plastic
Extreme agitation of raw milk
Sour
48. To add mold to the blue cheese - it is mainly _______
76%
Injected into the cheese
Grade A
Growth of bacteria in the milk
49. What is the largest cost on most US dairy farms
Ultra high temperatures
Feed
Determine whether mammary glands are inflamed
Has the same nutritional value as the real product it replaces
50. The two most important diseases of cattle transmissible to man through milk are...
Tuberculosis and brucellosis
Salty
Plastic
Shelf date