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. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably






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






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






4. Milk is the only source of____ in nature






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






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






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






8. The CMT should be read within ________ seconds






9. Flavors of milk may be caused in general by






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






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






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






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






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






15. Water added to milk is detected by checking the






16. Whole milk contains _______ percent protein






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






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






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






20. A high acid flavor (sour) in milk caused by _____






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






22. Fluid milk contains an average of ____ percent solids






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






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






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






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






27. Milk is the only source of____ in nature






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






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






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






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






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






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






34. In Federal order markets - milk sold for consumption in fluid form is in...






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






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






37. The major cause of mastitis infections are ____ infections






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






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






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






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






42. A high acid flavor (sour) in milk caused by _____






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






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






45. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein






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






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






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






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






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