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 microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk






2. The four primary taste sensations are...






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






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






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






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






7. One gallon of milk weighs _____ pounds






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






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






10. The major cause of mastitis infections are ____ infections






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






12. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat






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






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






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






16. Which group of flavors cannot be detected by odor?






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






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






19. 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






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






21. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk






22. The CMT should be read within ________ seconds






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






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






25. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price






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






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






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






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






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






31. Milk is the only source of____ in nature






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






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






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






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






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






37. ______ is a tesr for rancidity.






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






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






40. Water added to milk is detected by checking the






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






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






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






44. Milk found in cows with a high somatic cell count would result in a decrease in ____






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






46. The CMT should be read within ________ seconds






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






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






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






50. Which group of flavors cannot be detected by odor?