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 is the only source of____ in nature






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






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






4. Federal Milk Marketing Orders are a mechanism for...






5. The CMT should be read within ________ seconds






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






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






8. The major cause of the salty flavor in milk is...






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






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






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






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






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






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






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






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






17. Milk with low total solids will produce what off-flavor






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






19. 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






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






21. Lactose is the principal ______ in milk.






22. Milk with low total solids will produce what off-flavor






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






24. One gallon of milk weighs _____ pounds






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






26. Milk used for ____ is Class 1 Milk






27. What percentage of US households buy fluid milk (on annual basis)






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






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






30. Fluid milk contains an average of ____ percent solids






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






32. The components of milk responsible for richness and sweetness - in this order are...






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






34. The milk In what class receives the highest price in the market?






35. The major cause of mastitis infections are ____ infections






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






37. The major cause of the salty flavor in milk is...






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






39. What percentage of US households buy fluid milk (on annual basis)






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






41. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






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






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






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






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






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






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






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