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






2. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking






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






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






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






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






7. Milk found in cows with a high somatic cell count would result in a decrease in ____






8. The CMT should be read within ________ seconds






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






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






11. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk






12. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components -quota - and non-quota values. It is the only state with its ownfarm milk pricing system. the state is ______






13. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than






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






15. Which of the following is not an objective of milk evaluation






16. Each Federal Milk Marketing order is administered by a representative of the






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






18. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment






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






20. The two dairy product categories that require the highest amount of raw milk from the US supply are...






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. The four primary taste sensations are...






23. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___






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






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






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






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






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






29. ______ is a tesr for rancidity.






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






31. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






32. The major cause of mastitis infections are ____ infections






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






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






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






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






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






38. The International Dairy Federation (IDF) mission is to promote _____






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






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






41. Flavors of milk may be caused in general by






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






43. A cryoscopyis an important tool that test for _____ in milk






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






45. Which of the following directly influences the total supply of milk?






46. With the exception of _____ - all of the following off flavors of milk are caused by bacteria






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






48. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products






49. The Babcock test is rapid - simple - and accurate test for...






50. Milk used for ____ is Class 1 Milk