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






2. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






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






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






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






8. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than






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






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






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






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






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






14. The two dairy product categories that require the highest amount of raw milk from the US supply are...






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






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






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






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






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






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






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






22. 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 ______






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






24. Flavors of milk may be caused in general by






25. Milk found in cows with a high somatic cell count would result in a decrease in ____






26. Fluid milk contains an average of ____ percent solids






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






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






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






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






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






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






33. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___






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






35. Lactose is the principal ______ in milk.






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






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






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






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






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






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






42. Milk marketing cooperatives...






43. ______ is a tesr for rancidity.






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






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






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






47. Milk used for ____ is Class 1 Milk






48. 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






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






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