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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. What percentage of US households buy fluid milk (on annual basis)
98
Feeds consumed by the cow
Bacterial
Distinct precipitate forms - but no gel
2. 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 ______
California
20
Hypochlorite sanitizer
Freezing point
3. _____ is the cause of the rancid flavor in milk
98
Extreme agitation of raw milk
Growth of bacteria in the milk
Casein
4. Milk is the only source of____ in nature
Lactose
Sediment
Phosphorous
Plastic
5. 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
California
Hypochlorite sanitizer
Temp and time
Magnesium_Iron_Manganese_Copper
6. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
Oxidized
Sub-clinical
280 degrees for 2 seconds
76%
7. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
Class 1
The food and Drug Administration
60
Homogenization
8. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
Cheese
Class 1
Lactic acid producing bacteria
Lactose
9. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
3.25 percent milkfat and 8.25 percent solids-not-fat
Secretary of Agriculture of the US
A large proportion of the human population is sensitive to antibiotics
76%
10. One gallon of milk weighs _____ pounds
Fluid milk products and cheese
1890
A
8.6
11. Fluid milk contains an average of ____ percent solids
13
Determine whether mammary glands are inflamed
Penicillin
Feeds consumed by the cow
12. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
Calcium and phosporus
Sub-clinical
I
Ultra high temperatures
13. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
11
Shelf date
Centrifuge
1890
14. The milk In what class receives the highest price in the market?
Chlorine
750000
Has the same nutritional value as the real product it replaces
Class 1
15. A cryoscopyis an important tool that test for _____ in milk
Secretary of Agriculture of the US
Freezing point
Carbohydrate
Added water
16. By FDA Definition of an imitation product - which of the following is NOT true?
280 degrees for 2 seconds
Has the same nutritional value as the real product it replaces
Shelf date
Magnesium_Iron_Manganese_Copper
17. _______ is the time after processing during which a dairy product normally remains suitable for human consumption
100000
Lactic acid producing bacteria
Shelf date
Chlorine
18. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
11
Homogenization
Penicillin
280 degrees for 2 seconds
19. For the maximum intake of calcium - one should consume_______
Product has appropriate bacteria added to it
Skim Milk
Lactic acid producing bacteria
Casein
20. A high acid flavor (sour) in milk caused by _____
Growth of bacteria in the milk
Penicillin
Oxidized
13
21. Milk found in cows with a high somatic cell count would result in a decrease in ____
Germicidal teat dip
Determine whether mammary glands are inflamed
Casein
Phosphatase
22. Specific gravity of milk at 60 degree F is _____
Oxidized
1.032
8.6
Shelf date
23. The components of milk responsible for richness and sweetness - in this order are...
Milk fat and milk sugar
Class 1
Penicillin
Sub-clinical
24. Flavors of milk may be caused in general by
Distinct precipitate forms - but no gel
Feeds consumed by the cow
Lactose
Hydrometer
25. Lactose is the principal ______ in milk.
Calcium and phosporus
1937
Carbohydrate
1.032
26. Milk marketing cooperatives...
60
Skim Milk
Provide marketing power for dairy farmers
I
27. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Acid degree value
Shelf date
Feeds consumed by the cow
Sediment
28. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Chlorine
Lactic acid producing bacteria
Pooling
Provide marketing power for dairy farmers
29. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Magnesium_Iron_Manganese_Copper
Marketing coops
A large proportion of the human population is sensitive to antibiotics
Scietific - technical - and economic progress
30. Milk marketing cooperatives...
Shelf date
Prices paid milk producers
Provide marketing power for dairy farmers
Germicidal teat dip
31. Fluid milk contains an average of ____ percent solids
Acid degree value
Acid degree value
13
98
32. Pasteurization was developed in _____ as a heat treatment to preserve food
Sediment
280 degrees for 2 seconds
20
1890
33. In Federal order markets - milk sold for consumption in fluid form is in...
Ultra-filtration
Sediment
Phosphorous
Class I
34. The major cause of mastitis infections are ____ infections
Bacterial
Grade A
Shelf date
3.25 percent milkfat and 8.25 percent solids-not-fat
35. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Sour
The food and Drug Administration
Lactose
Distinct precipitate forms - but no gel
36. The form of mastitis that is hidden from sight is known as
Grade A
Ultra high temperatures
Penicillin
Sub-clinical
37. In Federal order markets - milk sold for consumption in fluid form is in...
750000
Casein - Lactalbumin
Class I
Determine whether mammary glands are inflamed
38. Milk meeting the highest sanitary requirements is known as Grade ____
Hypochlorite sanitizer
Fluid milk products and cheese
A
11
39. The Babcock test is rapid - simple - and accurate test for...
3.25 percent milkfat and 8.25 percent solids-not-fat
Coliform bacteria
60
Fat content
40. _____ causes falvors in milk such as acid - high acid - or sour milk
Micoorganisms
750000
A
The food and Drug Administration
41. The off flavor most likely to be found in milk that has not been cooled properly is...
Oxidized
Sour
Oxidized
76%
42. Whole milk contains _______ percent protein
3.5-4.0
Salty
Hypochlorite sanitizer
Determine whether mammary glands are inflamed
43. Each Federal Milk Marketing order is administered by a representative of the
Centrifuge
Product has appropriate bacteria added to it
Secretary of Agriculture of the US
Shelf date
44. Flavors of milk may be caused in general by
Feeds consumed by the cow
100%
Phosphorous
20
45. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking
2-4
1937
Extreme agitation of raw milk
The food and Drug Administration
46. The two main proteins in milk are ____ and ____
Casein - Lactalbumin
Magnesium_Iron_Manganese_Copper
1890
1937
47. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese
Homogenization
750000
I
10
48. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Prices paid milk producers
Marketing coops
Ultra-filtration
Coliform bacteria
49. What is the largest cost on most US dairy farms
Feed
Micoorganisms
Hypochlorite sanitizer
Secretary of Agriculture of the US
50. What is the most popular type container used for fluid milk?
Plastic
Milk testing and record keeping program for dairy cows
Salty
Carbohydrate