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 major cause of mastitis infections are ____ infections






2. 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






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






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






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






6. ______ is a tesr for rancidity.






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






8. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein






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






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






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






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






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






14. Milk is the only source of____ in nature






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






16. In Federal order markets - milk sold for consumption in fluid form is in...






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






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






19. The off flavor most likely to be found in milk that has not been cooled properly is...






20. 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 ______






21. Which of the following does not promote metallic/oxidized off flavor in milk?






22. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein






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






24. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the






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






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






27. A high acid flavor (sour) in milk caused by _____






28. The CMT should be read within ________ seconds






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






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






31. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor






32. Milk with low total solids will produce what off-flavor






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






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






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






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






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






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






39. The CMT should be read within ________ seconds






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






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






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






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






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






45. The Dairy Herd Improvement Association is a cooperative which provides _______






46. What is the most popular type container used for fluid milk?






47. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...






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






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






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