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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. Which of the following is not an objective of milk evaluation
Determining one brand of milk from another
280 degrees for 2 seconds
Magnesium_Iron_Manganese_Copper
A
2. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Homogenization
Flat
Class I
Prices paid milk producers
3. _____ causes falvors in milk such as acid - high acid - or sour milk
Shelf date
Provide marketing power for dairy farmers
Micoorganisms
Carbohydrate
4. Pasteurization was developed in _____ as a heat treatment to preserve food
Phosphatase
1890
Salty
Extreme agitation of raw milk
5. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
Hypochlorite sanitizer
Milk testing and record keeping program for dairy cows
60
Injected into the cheese
6. What is the largest cost on most US dairy farms
Feed
Gallon
Added water
Scietific - technical - and economic progress
7. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Added water
Casein - Lactalbumin
Lactose
Centrifuge
8. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Fat content
8.6
Marketing coops
100%
9. Flavors of milk may be caused in general by
280 degrees for 2 seconds
Germicidal teat dip
A
Feeds consumed by the cow
10. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
Plastic
11
Added water
2-4
11. _____ causes falvors in milk such as acid - high acid - or sour milk
Casein
Milk fat content
Micoorganisms
Fluid milk products and cheese
12. The two most important diseases of cattle transmissible to man through milk are...
Tuberculosis and brucellosis
Plastic
Pooling
3.5-4.0
13. What is the most popular size container used for fluid milk
98
Mastitis
Calcium and phosporus
Gallon
14. The largest percentageof the US milk supply is utilized in the production of...
Cheese
Each state
Hypochlorite sanitizer
60
15. To add mold to the blue cheese - it is mainly _______
Market stabilization
Magnesium_Iron_Manganese_Copper
60
Injected into the cheese
16. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking
11
Sour
Market stabilization
2-4
17. Fluid milk contains an average of ____ percent solids
Micoorganisms
Bacterial
Sub-clinical
13
18. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products
Product has appropriate bacteria added to it
Fat content
Each state
Casein - Lactalbumin
19. Milk covered by Federal milk marketing orders is...
Hypochlorite sanitizer
Grade A
Extreme agitation of raw milk
Determine whether mammary glands are inflamed
20. 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
3.5-4.0
3.25%
Ultra-filtration
21. Federal milk marketing orders were established in...
Shelf date
Fluid milk products
1937
98
22. About ____ of the calcium available in the food supply is provided by milk.
Fat content
75%
Determining one brand of milk from another
1937
23. What percentage of US households buy fluid milk (on annual basis)
98
Carbohydrate
Lactic acid producing bacteria
1.032
24. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
60
8.6
Growth of bacteria in the milk
Hydrometer
25. Flavors of milk may be caused in general by
A large proportion of the human population is sensitive to antibiotics
Added water
Carbohydrate
Feeds consumed by the cow
26. Whole milk contains _______ percent protein
3.5-4.0
California
20
Sediment
27. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _____ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated
Temp and time
Market stabilization
Has the same nutritional value as the real product it replaces
3.25%
28. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Shelf date
3.25 percent milkfat and 8.25 percent solids-not-fat
Fluid milk products and cheese
Milk fat content
29. Milk protein contains _______ of the essential amino acids and in appreciable amounts
Prices paid milk producers
750000
100%
Lactose
30. Milk provides_____ and ____ in approximately the same ration as found in the bone
Marketing coops
Freezing point
3.5-4.0
Calcium and phosporus
31. Each Federal Milk Marketing order is administered by a representative of the
Secretary of Agriculture of the US
Determine whether mammary glands are inflamed
Prices paid milk producers
Fat content
32. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
98
Casein - Lactalbumin
Sediment
98
33. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Marketing coops
Freezing point
Product has appropriate bacteria added to it
Fluid milk products
34. A large portion of the population is sensitive to the antibiotic _____
Bitter - salty
Penicillin
Fat content
Bitter - salt - sour - sweet
35. The two dairy product categories that require the highest amount of raw milk from the US supply are...
Magnesium_Iron_Manganese_Copper
Feeds consumed by the cow
Milk testing and record keeping program for dairy cows
Fluid milk products and cheese
36. Milk protein contains _______ of the essential amino acids and in appreciable amounts
Temp and time
Bitter - salt - sour - sweet
76%
100%
37. With the exception of _____ - all of the following off flavors of milk are caused by bacteria
Salty
2-4
60
Homogenization
38. Milk marketing cooperatives...
Plastic
Shelf date
A large proportion of the human population is sensitive to antibiotics
Provide marketing power for dairy farmers
39. Milk found in cows with a high somatic cell count would result in a decrease in ____
Casein
Fluid milk products
Has the same nutritional value as the real product it replaces
Phosphorous
40. The California Mastitis Test is done to...
Feeds consumed by the cow
Injected into the cheese
Market stabilization
Determine whether mammary glands are inflamed
41. Water added to milk is detected by checking the
20
Freezing point
Product has appropriate bacteria added to it
Tuberculosis and brucellosis
42. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Scietific - technical - and economic progress
1890
Chlorine
Coliform bacteria
43. Which of the following directly influences the total supply of milk?
Scietific - technical - and economic progress
Prices paid milk producers
Casein
Sub-clinical
44. Milk is the only source of____ in nature
Lactose
Oxidized
2-4
Pooling
45. Lactose is the principal ______ in milk.
11
A
Hydrometer
Carbohydrate
46. _____ is the cause of the rancid flavor in milk
Extreme agitation of raw milk
Germicidal teat dip
Plastic
2-4
47. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Oxidized
Malty
Each state
Chlorine
48. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Product has appropriate bacteria added to it
100%
Hydrometer
Sediment
49. In Federal order markets - milk sold for consumption in fluid form is in...
98
Class I
Oxidized
Hypochlorite sanitizer
50. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
Casein
Milk testing and record keeping program for dairy cows
76%
Class 1