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 two most important diseases of cattle transmissible to man through milk are...






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






3. ______ is a tesr for rancidity.






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






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






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






7. The process of concentration milk currently being used on the farm is called...






8. The process of concentration milk currently being used on the farm is called...






9. The major cause of mastitis infections are ____ infections






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






11. _____ causes falvors in milk such as acid - high acid - or sour milk






12. The four primary taste sensations are...






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






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






15. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because






16. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.






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






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






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






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






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






22. Milk meeting the highest sanitary requirements is known as Grade ____






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






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






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






26. What is the most popular size container used for fluid milk






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






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






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






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






31. Flavors of milk may be caused in general by






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






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






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






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






36. 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 ______






37. 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 ______






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






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






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






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






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






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






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






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






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






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






48. The CMT should be read within ________ seconds






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






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