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






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






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






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






5. What is the largest cost on most US dairy farms






6. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly






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






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






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






10. Flavors of milk may be caused in general by






11. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






12. Milk marketing cooperatives...






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






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






15. Milk used for ____ is Class 1 Milk






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






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






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






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






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






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






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






23. About ____ of the calcium available in the food supply is provided by milk.






24. The Dairy Herd Improvement Association is a cooperative which provides _______






25. The four primary taste sensations are...






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






27. Lactose is the principal ______ in milk.






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






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






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






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






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






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






34. Milk marketing cooperatives...






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






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






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






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






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






40. Flavors of milk may be caused in general by






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






42. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






43. ______ is a tesr for rancidity.






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






45. ____ percent of allmilk produced in the US is sold to dairy processing plants






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






47. Water added to milk is detected by checking the






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






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






50. What is the most popular type container used for fluid milk?