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






2. Milk provides_____ and ____ in approximately the same ration as found in the bone






3. Fluid milk contains an average of ____ percent solids






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






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






6. A large portion of the population is sensitive to the antibiotic _____






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






8. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.






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






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






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






12. ______ is a tesr for rancidity.






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






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






15. A large portion of the population is sensitive to the antibiotic _____






16. Milk used for ____ is Class 1 Milk






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






18. ______ is a tesr for rancidity.






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






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






21. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price






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






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






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






25. Which of the following is not an objective of milk evaluation






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






27. One gallon of milk weighs _____ pounds






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






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






30. Whole milk contains _______ percent protein






31. Whole milk contains _______ percent protein






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






33. The CMT should be read within ________ seconds






34. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






35. One gallon of milk weighs _____ pounds






36. Milk is a good supplier of minerals except for ____






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






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






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






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






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






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






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






44. 'Cultured' in front of the name of a milk product indicates...






45. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because






46. Federal Milk Marketing Orders are a mechanism for...






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






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






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






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