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. Which group of flavors cannot be detected by odor?






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






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






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






5. A cryoscopyis an important tool that test for _____ in milk






6. The major cause of mastitis infections are ____ infections






7. Flavors of milk may be caused in general by






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






9. _____ causes falvors in milk such as acid - high acid - or sour milk






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






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






12. Whole milk contains _______ percent protein






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






15. Milk is the only source of____ in nature






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






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






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






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






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






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






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






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






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






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






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






27. One gallon of milk weighs _____ pounds






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






29. A cryoscopyis an important tool that test for _____ in milk






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






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






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






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






34. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor






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






36. For the maximum intake of calcium - one should consume_______






37. 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






38. Water added to milk is detected by checking the






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






40. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor






41. ______ is a tesr for rancidity.






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






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






44. Lactose is the principal ______ in milk.






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






46. Milk marketing cooperatives...






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






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






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






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