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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 California Mastitis Test is done to...
98
Ultra high temperatures
1.032
Determine whether mammary glands are inflamed
2. By FDA Definition of an imitation product - which of the following is NOT true?
11
Has the same nutritional value as the real product it replaces
Added water
Phosphatase
3. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
A
Temp and time
1890
Sediment
4. Milk with low total solids will produce what off-flavor
Chlorine
Flat
Feed
Shelf date
5. Which of the following directly influences the total supply of milk?
Prices paid milk producers
Ultra high temperatures
Phosphorous
Mastitis
6. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products
Each state
Cheese
Feeds consumed by the cow
Casein - Lactalbumin
7. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Growth of bacteria in the milk
Growth of bacteria in the milk
Acid degree value
Phosphorous
8. _____ is the cause of the rancid flavor in milk
Has the same nutritional value as the real product it replaces
Extreme agitation of raw milk
Ultra high temperatures
Sour
9. A high acid flavor (sour) in milk caused by _____
Skim Milk
Injected into the cheese
Growth of bacteria in the milk
Plastic
10. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
Micoorganisms
Freezing point
76%
Determine whether mammary glands are inflamed
11. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
Germicidal teat dip
Malty
1937
100000
12. Flavors of milk may be caused in general by
Micoorganisms
Fluid milk products and cheese
Feeds consumed by the cow
Bitter - salty
13. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
75%
Sediment
11
1937
14. ____ is the time after processing during which a dairy product normally remains suitable for human consumption.
Coliform bacteria
Shelf date
Centrifuge
Freezing point
15. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Product has appropriate bacteria added to it
Determine whether mammary glands are inflamed
Coliform bacteria
Malty
16. Whole milk contains _______ percent protein
Market stabilization
Malty
Milk testing and record keeping program for dairy cows
3.5-4.0
17. Milk is the only source of____ in nature
Lactose
A large proportion of the human population is sensitive to antibiotics
Micoorganisms
Each state
18. Federal Milk Marketing Orders are a mechanism for...
Shelf date
Fluid milk products
Market stabilization
Fat content
19. What is the largest cost on most US dairy farms
Feed
750000
Casein
Penicillin
20. Milk provides_____ and ____ in approximately the same ration as found in the bone
1890
Freezing point
Shelf date
Calcium and phosporus
21. The Babcock test is rapid - simple - and accurate test for...
Fat content
Milk testing and record keeping program for dairy cows
76%
Salty
22. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
Marketing coops
Phosphorous
Sub-clinical
I
23. ______ is a tesr for rancidity.
Pooling
Acid degree value
Class I
Added water
24. The form of mastitis that is hidden from sight is known as
Casein
Sub-clinical
Ultra-filtration
Calcium and phosporus
25. One gallon of milk weighs _____ pounds
98
Temp and time
8.6
Determining one brand of milk from another
26. Milk is the only source of____ in nature
Plastic
Calcium and phosporus
Lactose
10
27. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Milk testing and record keeping program for dairy cows
Fluid milk products and cheese
3.25%
Distinct precipitate forms - but no gel
28. Which group of flavors cannot be detected by odor?
Bitter - salty
Prices paid milk producers
Lactic acid producing bacteria
Each state
29. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Phosphorous
Growth of bacteria in the milk
Milk fat content
100000
30. The major cause of the salty flavor in milk is...
Freezing point
Mastitis
Marketing coops
Bitter - salt - sour - sweet
31. To add mold to the blue cheese - it is mainly _______
Fluid milk products
Class 1
Injected into the cheese
Fat content
32. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
Penicillin
3.25%
Lactic acid producing bacteria
Fluid milk products
33. The milk In what class receives the highest price in the market?
Grade A
Class 1
Prices paid milk producers
Shelf date
34. Federal Milk Marketing Orders are a mechanism for...
Market stabilization
Skim Milk
A
Lactic acid producing bacteria
35. Milk protein contains _______ of the essential amino acids and in appreciable amounts
750000
Milk testing and record keeping program for dairy cows
100%
1937
36. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
10
98
Casein
Marketing coops
37. Milk protein contains _______ of the essential amino acids and in appreciable amounts
Ultra-filtration
Provide marketing power for dairy farmers
Product has appropriate bacteria added to it
100%
38. ____ is the time after processing during which a dairy product normally remains suitable for human consumption.
Shelf date
Skim Milk
Bacterial
2-4
39. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese
10
Fluid milk products
Fluid milk products and cheese
3.25 percent milkfat and 8.25 percent solids-not-fat
40. The off flavor most likely to be found in milk that has not been cooled properly is...
Milk testing and record keeping program for dairy cows
California
Class I
Sour
41. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
98
Milk testing and record keeping program for dairy cows
100000
10
42. The Babcock test is rapid - simple - and accurate test for...
750000
Fat content
Chlorine
3.25 percent milkfat and 8.25 percent solids-not-fat
43. The major cause of the salty flavor in milk is...
Mastitis
76%
Coliform bacteria
20
44. ____ percent of allmilk produced in the US is sold to dairy processing plants
Fluid milk products
Fluid milk products
Class I
98
45. What is the most popular type container used for fluid milk?
Gallon
Has the same nutritional value as the real product it replaces
Malty
Plastic
46. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Marketing coops
Hydrometer
1937
Coliform bacteria
47. For the maximum intake of calcium - one should consume_______
Skim Milk
Germicidal teat dip
Salty
Penicillin
48. A high acid flavor (sour) in milk caused by _____
Has the same nutritional value as the real product it replaces
Distinct precipitate forms - but no gel
Growth of bacteria in the milk
Feeds consumed by the cow
49. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
Oxidized
Chlorine
Flat
3.5-4.0
50. Lactose is the principal ______ in milk.
Ultra high temperatures
Milk fat content
Carbohydrate
Each state