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. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Germicidal teat dip
Fat content
Homogenization
Distinct precipitate forms - but no gel
2. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Plastic
Homogenization
Milk fat content
Feed
3. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___
Fluid milk products and cheese
Casein
1890
280 degrees for 2 seconds
4. The Dairy Herd Improvement Association is a cooperative which provides _______
Milk testing and record keeping program for dairy cows
75%
Penicillin
Phosphorous
5. Milk with low total solids will produce what off-flavor
Feed
Growth of bacteria in the milk
Flat
Casein
6. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Marketing coops
Hydrometer
Lactose
Homogenization
7. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Fluid milk products and cheese
Pooling
Centrifuge
A
8. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Homogenization
1890
Distinct precipitate forms - but no gel
Pooling
9. Each Federal Milk Marketing order is administered by a representative of the
Shelf date
Growth of bacteria in the milk
Secretary of Agriculture of the US
Fat content
10. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Ultra-filtration
A
Milk fat content
Sediment
11. Which of the following is not an objective of milk evaluation
Added water
Homogenization
Hydrometer
Determining one brand of milk from another
12. Milk is a good supplier of minerals except for ____
750000
Shelf date
Magnesium_Iron_Manganese_Copper
Freezing point
13. For the maximum intake of calcium - one should consume_______
Sour
98
Secretary of Agriculture of the US
Skim Milk
14. 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
Magnesium_Iron_Manganese_Copper
Ultra high temperatures
Each state
Prices paid milk producers
15. Federal Milk Marketing Orders are a mechanism for...
Plastic
Milk testing and record keeping program for dairy cows
Market stabilization
Bitter - salt - sour - sweet
16. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by
The food and Drug Administration
Coliform bacteria
3.25 percent milkfat and 8.25 percent solids-not-fat
Casein
17. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
Cheese
1.032
Prices paid milk producers
I
18. _______ is the time after processing during which a dairy product normally remains suitable for human consumption
Centrifuge
Injected into the cheese
11
Shelf date
19. The process of concentration milk currently being used on the farm is called...
Ultra-filtration
Malty
Ultra high temperatures
Ultra high temperatures
20. Which group of flavors cannot be detected by odor?
Bitter - salty
Oxidized
750000
Flat
21. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Bacterial
Milk fat content
Oxidized
Shelf date
22. Pasteurization was developed in _____ as a heat treatment to preserve food
1890
1.032
Flat
3.5-4.0
23. The major cause of the salty flavor in milk is...
Ultra-filtration
Skim Milk
Mastitis
20
24. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
Shelf date
Added water
Oxidized
A
25. A large portion of the population is sensitive to the antibiotic _____
Ultra-filtration
Penicillin
Feeds consumed by the cow
Provide marketing power for dairy farmers
26. Flavors of milk may be caused in general by
Milk testing and record keeping program for dairy cows
Feeds consumed by the cow
Fluid milk products and cheese
Lactose
27. The milk In what class receives the highest price in the market?
Class 1
Germicidal teat dip
Freezing point
Centrifuge
28. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Centrifuge
Germicidal teat dip
20
Casein - Lactalbumin
29. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Shelf date
Phosphorous
2-4
Lactose
30. With the exception of _____ - all of the following off flavors of milk are caused by bacteria
Grade A
Determine whether mammary glands are inflamed
Injected into the cheese
Salty
31. A cryoscopyis an important tool that test for _____ in milk
Determining one brand of milk from another
Added water
Sediment
13
32. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___
Centrifuge
280 degrees for 2 seconds
100%
Distinct precipitate forms - but no gel
33. The components of milk responsible for richness and sweetness - in this order are...
Penicillin
Fluid milk products and cheese
Milk fat and milk sugar
10
34. What is the largest cost on most US dairy farms
Feed
Coliform bacteria
Homogenization
Sour
35. To add mold to the blue cheese - it is mainly _______
Sour
Shelf date
Injected into the cheese
100%
36. Which of the following directly influences the total supply of milk?
Malty
Lactose
3.5-4.0
Prices paid milk producers
37. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
Prices paid milk producers
Phosphatase
750000
Casein
38. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
Sour
60
Casein
750000
39. Which of the following will best control contagious mastitis?
Plastic
750000
Germicidal teat dip
100%
40. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
Market stabilization
A
3.25%
Determining one brand of milk from another
41. About ____ of the calcium available in the food supply is provided by milk.
75%
2-4
Determining one brand of milk from another
Sub-clinical
42. The largest percentageof the US milk supply is utilized in the production of...
Feed
Fat content
Flat
Cheese
43. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Bitter - salty
Hydrometer
1.032
Malty
44. Milk is the only source of____ in nature
Oxidized
Added water
Lactose
Prices paid milk producers
45. What is the most popular size container used for fluid milk
Grade A
Gallon
98
Sediment
46. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
Determining one brand of milk from another
Grade A
60
Tuberculosis and brucellosis
47. ____ percent of allmilk produced in the US is sold to dairy processing plants
Marketing coops
98
Malty
1937
48. ____ is the time after processing during which a dairy product normally remains suitable for human consumption.
Secretary of Agriculture of the US
Mastitis
3.25%
Shelf date
49. A large portion of the population is sensitive to the antibiotic _____
Feeds consumed by the cow
Product has appropriate bacteria added to it
Bitter - salt - sour - sweet
Penicillin
50. The Babcock test is rapid - simple - and accurate test for...
Ultra high temperatures
Fat content
Cheese
Skim Milk