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 meeting the highest sanitary requirements is known as Grade ____






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






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






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






5. One gallon of milk weighs _____ pounds






6. Milk used for ____ is Class 1 Milk






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






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






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






10. ______ is a tesr for rancidity.






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






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






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






14. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.






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






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






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






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






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






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






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






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






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






24. The four primary taste sensations are...






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






26. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






29. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






45. The four primary taste sensations are...






46. The CMT should be read within ________ seconds






47. ______ is a tesr for rancidity.






48. Milk used for ____ is Class 1 Milk






49. 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






50. Whole milk contains _______ percent protein