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






2. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






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






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






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






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. The four primary taste sensations are...






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






12. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat






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






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






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






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






17. 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






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






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






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






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






22. Milk is the only source of____ in nature






23. ______ is a tesr for rancidity.






24. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innotative methods are now available for processing milk at ____ with only fractions of a second holdi






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






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






27. With the exception of _____ - all of the following off flavors of milk are caused by bacteria






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






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






30. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






31. 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 ______






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






33. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






34. Lactose is the principal ______ in milk.






35. What is the most popular type container used for fluid milk?






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






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






38. About ____ of the calcium available in the food supply is provided by milk.






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






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






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






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






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






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






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






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






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






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






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






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