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






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






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






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






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






6. Lactose is the principal ______ in milk.






7. One gallon of milk weighs _____ pounds






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






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






10. Milk marketing cooperatives...






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






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






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






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






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






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






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






18. A system of fairly distributing payment among producers in a Federal Milk Market is called...






19. Water added to milk is detected by checking the






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






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






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






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






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






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






26. Flavors of milk may be caused in general by






27. The California Mastitis Test is done to...






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






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






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






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






32. The four primary taste sensations are...






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






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






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






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






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






38. Water added to milk is detected by checking the






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






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






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






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






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






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






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






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






47. The major cause of mastitis infections are ____ infections






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






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






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