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 four primary taste sensations are...






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






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






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






5. Milk marketing cooperatives...






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






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






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






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






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






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






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






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






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






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






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






17. Whole milk contains _______ percent protein






18. The milk In what class receives the highest price in the market?






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






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. The form of mastitis that is hidden from sight is known as






22. Fluid milk contains an average of ____ percent solids






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






24. With the exception of _____ - all of the following off flavors of milk are caused by bacteria






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






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






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






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






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






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






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






32. One gallon of milk weighs _____ pounds






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






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






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






36. Milk is the only source of____ in nature






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






38. The CMT should be read within ________ seconds






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






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






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






42. Fluid milk contains an average of ____ percent solids






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






44. 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






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






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






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






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






49. Which of the following directly influences the total supply of milk?






50. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system