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






2. One gallon of milk weighs _____ pounds






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






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






5. Milk is the only source of____ in nature






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






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






8. Specific gravity of milk at 60 degree F is _____






9. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably






10. The California Mastitis Test is done to...






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






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






13. Specific gravity of milk at 60 degree F is _____






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






15. Milk used for ____ is Class 1 Milk






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






17. Water added to milk is detected by checking the






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






19. A system of fairly distributing payment among producers in a Federal Milk Market is called...






20. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days






21. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk






22. The four primary taste sensations are...






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






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






25. 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






26. Whole milk contains _______ percent protein






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






28. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system






29. Milk provides_____ and ____ in approximately the same ration as found in the bone






30. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days






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






32. The California Mastitis Test is done to...






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






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






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






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






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






38. To add mold to the blue cheese - it is mainly _______






39. Fluid milk contains an average of ____ percent solids






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






41. Flavors of milk may be caused in general by






42. 'Cultured' in front of the name of a milk product indicates...






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






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






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






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






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






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






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






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