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Test your basic knowledge |
Dairy Judging
Start Test
Study First
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 marketing cooperatives...
Added water
Provide marketing power for dairy farmers
Milk fat content
60
2. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking
2-4
Determine whether mammary glands are inflamed
Lactic acid producing bacteria
Scietific - technical - and economic progress
3. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment
Chlorine
Has the same nutritional value as the real product it replaces
Calcium and phosporus
100000
4. The process of concentration milk currently being used on the farm is called...
60
Provide marketing power for dairy farmers
1937
Ultra-filtration
5. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
Acid degree value
Phosphorous
11
Shelf date
6. What is the largest cost on most US dairy farms
Grade A
Fluid milk products and cheese
Feed
11
7. What is the most popular type container used for fluid milk?
Milk fat content
Prices paid milk producers
Plastic
1890
8. Milk protein contains _______ of the essential amino acids and in appreciable amounts
Lactose
100%
Oxidized
Temp and time
9. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Malty
3.25%
100%
Milk fat content
10. About ____ of the calcium available in the food supply is provided by milk.
75%
Phosphorous
60
Feed
11. Milk provides_____ and ____ in approximately the same ration as found in the bone
Calcium and phosporus
Magnesium_Iron_Manganese_Copper
Oxidized
76%
12. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
The food and Drug Administration
60
Lactic acid producing bacteria
Mastitis
13. Milk used for ____ is Class 1 Milk
Injected into the cheese
Fluid milk products
Hypochlorite sanitizer
Penicillin
14. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
Bitter - salt - sour - sweet
Determine whether mammary glands are inflamed
Salty
I
15. _____ causes falvors in milk such as acid - high acid - or sour milk
Casein
Product has appropriate bacteria added to it
Micoorganisms
2-4
16. Fluid milk contains an average of ____ percent solids
Casein - Lactalbumin
3.25 percent milkfat and 8.25 percent solids-not-fat
13
Calcium and phosporus
17. One gallon of milk weighs _____ pounds
Gallon
Each state
8.6
750000
18. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Penicillin
The food and Drug Administration
A
Marketing coops
19. What is the most popular size container used for fluid milk
Gallon
Ultra high temperatures
Added water
Growth of bacteria in the milk
20. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Hydrometer
Malty
Ultra high temperatures
Fluid milk products and cheese
21. In Federal order markets - milk sold for consumption in fluid form is in...
Each state
Feed
Centrifuge
Class I
22. To add mold to the blue cheese - it is mainly _______
Each state
Determine whether mammary glands are inflamed
Injected into the cheese
8.6
23. The form of mastitis that is hidden from sight is known as
3.25%
Sub-clinical
20
Malty
24. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
Carbohydrate
Pooling
Calcium and phosporus
60
25. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
A large proportion of the human population is sensitive to antibiotics
Each state
Phosphorous
1890
26. The two dairy product categories that require the highest amount of raw milk from the US supply are...
Hypochlorite sanitizer
Fluid milk products and cheese
Distinct precipitate forms - but no gel
Hydrometer
27. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Phosphatase
Added water
20
Pooling
28. The Babcock test is rapid - simple - and accurate test for...
Fat content
Has the same nutritional value as the real product it replaces
Hydrometer
Class 1
29. What percentage of US households buy fluid milk (on annual basis)
Flat
Magnesium_Iron_Manganese_Copper
98
Class I
30. ____ percent of allmilk produced in the US is sold to dairy processing plants
98
Fat content
Injected into the cheese
Cheese
31. The off flavor most likely to be found in milk that has not been cooled properly is...
Sour
Chlorine
280 degrees for 2 seconds
Sediment
32. Which of the following directly influences the total supply of milk?
Oxidized
Prices paid milk producers
Extreme agitation of raw milk
11
33. The Babcock test is rapid - simple - and accurate test for...
Casein - Lactalbumin
Fat content
Extreme agitation of raw milk
California
34. The CMT should be read within ________ seconds
20
Micoorganisms
10
Prices paid milk producers
35. The major cause of the salty flavor in milk is...
Growth of bacteria in the milk
1.032
Bitter - salty
Mastitis
36. The two dairy product categories that require the highest amount of raw milk from the US supply are...
98
Fluid milk products and cheese
280 degrees for 2 seconds
Shelf date
37. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Milk fat content
Provide marketing power for dairy farmers
Milk testing and record keeping program for dairy cows
Fluid milk products and cheese
38. Which of the following will best control contagious mastitis?
A large proportion of the human population is sensitive to antibiotics
Shelf date
Gallon
Germicidal teat dip
39. Which of the following does not promote metallic/oxidized off flavor in milk?
Hypochlorite sanitizer
Scietific - technical - and economic progress
Market stabilization
I
40. The two main proteins in milk are ____ and ____
Casein - Lactalbumin
100000
Added water
Grade A
41. A high acid flavor (sour) in milk caused by _____
76%
Each state
Growth of bacteria in the milk
Milk fat content
42. In Federal order markets - milk sold for consumption in fluid form is in...
Shelf date
2-4
Centrifuge
Class I
43. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
75%
Oxidized
Shelf date
Determine whether mammary glands are inflamed
44. Whole milk contains _______ percent protein
3.5-4.0
1.032
Germicidal teat dip
Casein
45. The off flavor most likely to be found in milk that has not been cooled properly is...
98
60
Sour
Milk testing and record keeping program for dairy cows
46. 'Cultured' in front of the name of a milk product indicates...
Product has appropriate bacteria added to it
Micoorganisms
1890
Centrifuge
47. Flavors of milk may be caused in general by
Ultra-filtration
Feeds consumed by the cow
Distinct precipitate forms - but no gel
Added water
48. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
98
3.25 percent milkfat and 8.25 percent solids-not-fat
Magnesium_Iron_Manganese_Copper
Bitter - salt - sour - sweet
49. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Prices paid milk producers
Malty
20
Temp and time
50. The four primary taste sensations are...
Bitter - salt - sour - sweet
1937
Growth of bacteria in the milk
13