SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. A large portion of the population is sensitive to the antibiotic _____
13
Provide marketing power for dairy farmers
Penicillin
280 degrees for 2 seconds
2. The two most important diseases of cattle transmissible to man through milk are...
Phosphorous
Hydrometer
1937
Tuberculosis and brucellosis
3. The four primary taste sensations are...
Extreme agitation of raw milk
Bitter - salt - sour - sweet
60
280 degrees for 2 seconds
4. The two main proteins in milk are ____ and ____
Casein - Lactalbumin
Shelf date
98
3.25%
5. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Hydrometer
Freezing point
Lactose
Phosphatase
6. Milk is the only source of____ in nature
Magnesium_Iron_Manganese_Copper
Added water
Lactose
Gallon
7. ______ is a tesr for rancidity.
Acid degree value
100000
10
Determining one brand of milk from another
8. The two main proteins in milk are ____ and ____
Casein - Lactalbumin
Casein
Hypochlorite sanitizer
Provide marketing power for dairy farmers
9. About ____ of the calcium available in the food supply is provided by milk.
Injected into the cheese
Ultra high temperatures
Prices paid milk producers
75%
10. Milk found in cows with a high somatic cell count would result in a decrease in ____
Casein
Milk fat content
Magnesium_Iron_Manganese_Copper
20
11. ____ percent of allmilk produced in the US is sold to dairy processing plants
1890
Prices paid milk producers
98
Homogenization
12. To add mold to the blue cheese - it is mainly _______
Sub-clinical
Temp and time
Carbohydrate
Injected into the cheese
13. The components of milk responsible for richness and sweetness - in this order are...
Feeds consumed by the cow
Milk fat and milk sugar
20
13
14. Each Federal Milk Marketing order is administered by a representative of the
Skim Milk
Secretary of Agriculture of the US
Salty
100%
15. The form of mastitis that is hidden from sight is known as
Sub-clinical
100%
A large proportion of the human population is sensitive to antibiotics
Added water
16. Which of the following is not an objective of milk evaluation
Class I
Bitter - salty
Determining one brand of milk from another
Germicidal teat dip
17. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
76%
Sour
Germicidal teat dip
Malty
18. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products
Skim Milk
Each state
Germicidal teat dip
Flat
19. _____ causes falvors in milk such as acid - high acid - or sour milk
Micoorganisms
Milk fat and milk sugar
76%
11
20. Pasteurization was developed in _____ as a heat treatment to preserve food
100000
I
1890
Market stabilization
21. Which of the following will best control contagious mastitis?
Carbohydrate
8.6
Germicidal teat dip
Feed
22. ______ is a tesr for rancidity.
280 degrees for 2 seconds
Acid degree value
13
Hydrometer
23. The International Dairy Federation (IDF) mission is to promote _____
Shelf date
Freezing point
Feed
Scietific - technical - and economic progress
24. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
Centrifuge
60
Hypochlorite sanitizer
100000
25. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
Bitter - salty
1.032
3.25%
Product has appropriate bacteria added to it
26. Milk meeting the highest sanitary requirements is known as Grade ____
75%
1.032
Has the same nutritional value as the real product it replaces
A
27. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Tuberculosis and brucellosis
Marketing coops
Magnesium_Iron_Manganese_Copper
Hypochlorite sanitizer
28. Milk provides_____ and ____ in approximately the same ration as found in the bone
8.6
Injected into the cheese
20
Calcium and phosporus
29. Which of the following is not an objective of milk evaluation
8.6
Flat
100000
Determining one brand of milk from another
30. The California Mastitis Test is done to...
Each state
Determine whether mammary glands are inflamed
Shelf date
Casein - Lactalbumin
31. Federal Milk Marketing Orders are a mechanism for...
I
Prices paid milk producers
Market stabilization
Feed
32. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by
280 degrees for 2 seconds
Added water
The food and Drug Administration
280 degrees for 2 seconds
33. In Federal order markets - milk sold for consumption in fluid form is in...
3.25%
Carbohydrate
Class I
60
34. Milk with low total solids will produce what off-flavor
Flat
Micoorganisms
60
Added water
35. The two dairy product categories that require the highest amount of raw milk from the US supply are...
76%
Fluid milk products and cheese
Mastitis
98
36. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Class I
Sediment
Growth of bacteria in the milk
Coliform bacteria
37. ____ is the time after processing during which a dairy product normally remains suitable for human consumption.
Magnesium_Iron_Manganese_Copper
Gallon
Shelf date
1890
38. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Bacterial
98
Pooling
Product has appropriate bacteria added to it
39. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
Oxidized
Marketing coops
Penicillin
Germicidal teat dip
40. 'Cultured' in front of the name of a milk product indicates...
Product has appropriate bacteria added to it
Centrifuge
Casein
Freezing point
41. Milk protein contains _______ of the essential amino acids and in appreciable amounts
20
Homogenization
13
100%
42. A cryoscopyis an important tool that test for _____ in milk
Added water
Homogenization
10
Shelf date
43. Milk is a good supplier of minerals except for ____
Tuberculosis and brucellosis
Ultra-filtration
Magnesium_Iron_Manganese_Copper
Grade A
44. The process of concentration milk currently being used on the farm is called...
Ultra high temperatures
8.6
Shelf date
Ultra-filtration
45. A high acid flavor (sour) in milk caused by _____
Growth of bacteria in the milk
280 degrees for 2 seconds
Chlorine
Magnesium_Iron_Manganese_Copper
46. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
Pooling
Bitter - salt - sour - sweet
Feed
11
47. Water added to milk is detected by checking the
Phosphorous
Milk fat and milk sugar
Chlorine
Freezing point
48. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Marketing coops
Fluid milk products
Salty
Injected into the cheese
49. The four primary taste sensations are...
Carbohydrate
Acid degree value
Bitter - salt - sour - sweet
Chlorine
50. Specific gravity of milk at 60 degree F is _____
I
1.032
Penicillin
Flat