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






2. Which of the following will best control contagious mastitis?






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






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






5. The major cause of mastitis infections are ____ infections






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






7. The CMT should be read within ________ seconds






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






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






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






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






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






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






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






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






16. Milk is the only source of____ in nature






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






18. Milk used for ____ is Class 1 Milk






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






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






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






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






23. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking






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






25. _____ is the cause of the rancid flavor in milk






26. What is the largest cost on most US dairy farms






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






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






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






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






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






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






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






34. Water added to milk is detected by checking the






35. One gallon of milk weighs _____ pounds






36. Milk is the only source of____ in nature






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






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






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






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






41. Lactose is the principal ______ in milk.






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






43. Fluid milk contains an average of ____ percent solids






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






45. One gallon of milk weighs _____ pounds






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






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






48. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment






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






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