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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. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because
Plastic
California
A large proportion of the human population is sensitive to antibiotics
76%
2. The International Dairy Federation (IDF) mission is to promote _____
Scietific - technical - and economic progress
Milk fat and milk sugar
Shelf date
Carbohydrate
3. Milk meeting the highest sanitary requirements is known as Grade ____
10
A
The food and Drug Administration
8.6
4. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
Distinct precipitate forms - but no gel
The food and Drug Administration
3.25%
The food and Drug Administration
5. The ____ test is used to detect if milk has been pasteurized properly.
Phosphatase
Extreme agitation of raw milk
Fluid milk products
Marketing coops
6. Lactose is the principal ______ in milk.
Carbohydrate
Secretary of Agriculture of the US
Lactose
Tuberculosis and brucellosis
7. The California Mastitis Test is done to...
Homogenization
Market stabilization
2-4
Determine whether mammary glands are inflamed
8. The major cause of mastitis infections are ____ infections
1890
3.5-4.0
Bacterial
Pooling
9. A high acid flavor (sour) in milk caused by _____
Milk fat content
Growth of bacteria in the milk
Marketing coops
Extreme agitation of raw milk
10. Water added to milk is detected by checking the
Freezing point
Class 1
750000
Homogenization
11. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Distinct precipitate forms - but no gel
Germicidal teat dip
75%
Market stabilization
12. The two dairy product categories that require the highest amount of raw milk from the US supply are...
Fluid milk products and cheese
3.25 percent milkfat and 8.25 percent solids-not-fat
Sour
Has the same nutritional value as the real product it replaces
13. 'Cultured' in front of the name of a milk product indicates...
Marketing coops
Extreme agitation of raw milk
Product has appropriate bacteria added to it
Ultra high temperatures
14. Which of the following is not an objective of milk evaluation
Each state
Determining one brand of milk from another
Product has appropriate bacteria added to it
Feeds consumed by the cow
15. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
1937
I
Class 1
Distinct precipitate forms - but no gel
16. The components of milk responsible for richness and sweetness - in this order are...
Milk fat and milk sugar
Secretary of Agriculture of the US
Market stabilization
Shelf date
17. Whole milk contains _______ percent protein
3.5-4.0
Ultra high temperatures
Milk testing and record keeping program for dairy cows
Homogenization
18. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking
2-4
Distinct precipitate forms - but no gel
Tuberculosis and brucellosis
I
19. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
750000
Sub-clinical
Lactic acid producing bacteria
Distinct precipitate forms - but no gel
20. Milk provides_____ and ____ in approximately the same ration as found in the bone
1.032
Calcium and phosporus
Distinct precipitate forms - but no gel
Casein - Lactalbumin
21. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
Gallon
11
Phosphatase
60
22. Milk with low total solids will produce what off-flavor
Flat
11
Calcium and phosporus
Casein - Lactalbumin
23. About ____ of the calcium available in the food supply is provided by milk.
13
75%
Prices paid milk producers
Hydrometer
24. Milk with low total solids will produce what off-flavor
Acid degree value
Calcium and phosporus
Flat
Penicillin
25. The four primary taste sensations are...
98
Bitter - salt - sour - sweet
Homogenization
Freezing point
26. Milk provides_____ and ____ in approximately the same ration as found in the bone
Cheese
Homogenization
Calcium and phosporus
Each state
27. The major cause of mastitis infections are ____ infections
100%
Malty
Bacterial
Milk fat and milk sugar
28. In Federal order markets - milk sold for consumption in fluid form is in...
Class I
1890
Fluid milk products and cheese
Sediment
29. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
8.6
100000
Class I
Acid degree value
30. Milk covered by Federal milk marketing orders is...
Grade A
98
98
Chlorine
31. The four primary taste sensations are...
The food and Drug Administration
Milk fat content
Bitter - salt - sour - sweet
California
32. What percentage of US households buy fluid milk (on annual basis)
98
Calcium and phosporus
20
Each state
33. One gallon of milk weighs _____ pounds
8.6
Carbohydrate
Lactic acid producing bacteria
76%
34. Milk used for ____ is Class 1 Milk
Oxidized
1937
Skim Milk
Fluid milk products
35. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Determining one brand of milk from another
Feed
Homogenization
3.5-4.0
36. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
Has the same nutritional value as the real product it replaces
3.25 percent milkfat and 8.25 percent solids-not-fat
Oxidized
Salty
37. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
Prices paid milk producers
11
Feed
Plastic
38. Federal Milk Marketing Orders are a mechanism for...
Temp and time
A large proportion of the human population is sensitive to antibiotics
60
Market stabilization
39. A cryoscopyis an important tool that test for _____ in milk
20
Calcium and phosporus
Each state
Added water
40. 'Cultured' in front of the name of a milk product indicates...
The food and Drug Administration
Product has appropriate bacteria added to it
Gallon
3.25 percent milkfat and 8.25 percent solids-not-fat
41. 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
The food and Drug Administration
Ultra high temperatures
Bacterial
Centrifuge
42. The largest percentageof the US milk supply is utilized in the production of...
Cheese
Centrifuge
Feed
Fluid milk products and cheese
43. ____ percent of allmilk produced in the US is sold to dairy processing plants
Bitter - salt - sour - sweet
Penicillin
Shelf date
98
44. Which of the following will best control contagious mastitis?
Ultra-filtration
98
8.6
Germicidal teat dip
45. _______ is the time after processing during which a dairy product normally remains suitable for human consumption
2-4
Shelf date
Marketing coops
Milk fat and milk sugar
46. What is the most popular type container used for fluid milk?
2-4
Plastic
Acid degree value
Growth of bacteria in the milk
47. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
Temp and time
Oxidized
Homogenization
Fluid milk products and cheese
48. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Tuberculosis and brucellosis
Hydrometer
Prices paid milk producers
Sediment
49. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
Germicidal teat dip
Determine whether mammary glands are inflamed
Has the same nutritional value as the real product it replaces
Casein
50. About ____ of the calcium available in the food supply is provided by milk.
Centrifuge
Lactose
Phosphatase
75%