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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 cause of mastitis infections are ____ infections
13
Bacterial
13
Oxidized
2. The Babcock test is rapid - simple - and accurate test for...
Milk fat and milk sugar
Grade A
Fluid milk products and cheese
Fat content
3. Federal milk marketing orders were established in...
Feeds consumed by the cow
20
1937
Marketing coops
4. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
Determine whether mammary glands are inflamed
Lactic acid producing bacteria
75%
Tuberculosis and brucellosis
5. 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
Fluid milk products
Provide marketing power for dairy farmers
Temp and time
Scietific - technical - and economic progress
6. In Federal order markets - milk sold for consumption in fluid form is in...
11
Class I
98
75%
7. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
A
Class 1
Class 1
Phosphorous
8. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Gallon
1.032
Sediment
Bacterial
9. The components of milk responsible for richness and sweetness - in this order are...
Scietific - technical - and economic progress
Prices paid milk producers
Milk fat and milk sugar
Milk testing and record keeping program for dairy cows
10. Which of the following does not promote metallic/oxidized off flavor in milk?
Determine whether mammary glands are inflamed
Gallon
Hypochlorite sanitizer
Growth of bacteria in the milk
11. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking
2-4
3.25 percent milkfat and 8.25 percent solids-not-fat
Tuberculosis and brucellosis
280 degrees for 2 seconds
12. To add mold to the blue cheese - it is mainly _______
Injected into the cheese
98
60
Determining one brand of milk from another
13. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
Added water
Oxidized
75%
Each state
14. What is the most popular size container used for fluid milk
Determine whether mammary glands are inflamed
Gallon
Casein - Lactalbumin
Injected into the cheese
15. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment
Chlorine
The food and Drug Administration
Distinct precipitate forms - but no gel
75%
16. One gallon of milk weighs _____ pounds
Fat content
Hypochlorite sanitizer
Penicillin
8.6
17. 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
Shelf date
1890
Temp and time
Milk fat and milk sugar
18. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products
Bitter - salt - sour - sweet
Provide marketing power for dairy farmers
Extreme agitation of raw milk
Each state
19. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
100000
Flat
A large proportion of the human population is sensitive to antibiotics
60
20. The process of concentration milk currently being used on the farm is called...
Feed
Shelf date
Ultra-filtration
Calcium and phosporus
21. Milk protein contains _______ of the essential amino acids and in appreciable amounts
100%
Salty
Lactic acid producing bacteria
A large proportion of the human population is sensitive to antibiotics
22. Specific gravity of milk at 60 degree F is _____
Shelf date
1.032
Centrifuge
The food and Drug Administration
23. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Distinct precipitate forms - but no gel
3.25%
Casein
3.5-4.0
24. The largest percentageof the US milk supply is utilized in the production of...
Cheese
Gallon
Each state
750000
25. 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
Ultra-filtration
Milk fat content
Class I
26. What percentage of US households buy fluid milk (on annual basis)
98
20
California
Casein
27. Milk protein contains _______ of the essential amino acids and in appreciable amounts
100%
Casein
76%
76%
28. ______ is a tesr for rancidity.
Acid degree value
Casein
Each state
Fat content
29. 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
Class I
Salty
Secretary of Agriculture of the US
30. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
A large proportion of the human population is sensitive to antibiotics
Growth of bacteria in the milk
76%
Milk testing and record keeping program for dairy cows
31. The ____ test is used to detect if milk has been pasteurized properly.
Market stabilization
Phosphatase
3.5-4.0
3.5-4.0
32. The two main proteins in milk are ____ and ____
Mastitis
1890
A large proportion of the human population is sensitive to antibiotics
Casein - Lactalbumin
33. To add mold to the blue cheese - it is mainly _______
Shelf date
Freezing point
Injected into the cheese
1937
34. The Babcock test is rapid - simple - and accurate test for...
1.032
Marketing coops
Fat content
Grade A
35. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Class I
Milk fat content
Lactic acid producing bacteria
Distinct precipitate forms - but no gel
36. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
Pooling
1937
Casein
Hypochlorite sanitizer
37. About ____ of the calcium available in the food supply is provided by milk.
8.6
75%
Milk fat content
Carbohydrate
38. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
100%
Lactic acid producing bacteria
60
Casein
39. Flavors of milk may be caused in general by
Feeds consumed by the cow
Hydrometer
Feed
Fat content
40. Which of the following will best control contagious mastitis?
Germicidal teat dip
Carbohydrate
10
98
41. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Ultra high temperatures
3.5-4.0
3.25 percent milkfat and 8.25 percent solids-not-fat
Centrifuge
42. The major cause of the salty flavor in milk is...
Pooling
Freezing point
Market stabilization
Mastitis
43. Milk covered by Federal milk marketing orders is...
Marketing coops
Phosphorous
Hydrometer
Grade A
44. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
100%
Phosphorous
750000
Milk testing and record keeping program for dairy cows
45. The off flavor most likely to be found in milk that has not been cooled properly is...
98
Phosphorous
Sour
Shelf date
46. The California Mastitis Test is done to...
Secretary of Agriculture of the US
750000
Determine whether mammary glands are inflamed
Temp and time
47. Which group of flavors cannot be detected by odor?
Bitter - salty
Pooling
8.6
Product has appropriate bacteria added to it
48. The major cause of mastitis infections are ____ infections
Hydrometer
1937
Bacterial
Pooling
49. What is the largest cost on most US dairy farms
Each state
Feed
13
Gallon
50. The process of concentration milk currently being used on the farm is called...
Casein
Fat content
Ultra-filtration
Chlorine