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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 somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
750000
Casein
Fat content
Marketing coops
2. The Babcock test is rapid - simple - and accurate test for...
Plastic
Each state
Oxidized
Fat content
3. What is the most popular type container used for fluid milk?
750000
Chlorine
Malty
Plastic
4. What is the largest cost on most US dairy farms
Provide marketing power for dairy farmers
Distinct precipitate forms - but no gel
Feed
Cheese
5. Milk meeting the highest sanitary requirements is known as Grade ____
A
60
Acid degree value
Growth of bacteria in the milk
6. Whole milk contains _______ percent protein
Carbohydrate
13
Oxidized
3.5-4.0
7. A large portion of the population is sensitive to the antibiotic _____
Class 1
1937
Penicillin
Flat
8. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
11
Scietific - technical - and economic progress
3.25 percent milkfat and 8.25 percent solids-not-fat
Bacterial
9. The largest percentageof the US milk supply is utilized in the production of...
A large proportion of the human population is sensitive to antibiotics
Cheese
Flat
Carbohydrate
10. In Federal order markets - milk sold for consumption in fluid form is in...
Coliform bacteria
Hypochlorite sanitizer
Class I
Extreme agitation of raw milk
11. 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 ______
Tuberculosis and brucellosis
California
Feeds consumed by the cow
Prices paid milk producers
12. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Sediment
Penicillin
Casein - Lactalbumin
60
13. Which of the following directly influences the total supply of milk?
Prices paid milk producers
3.25 percent milkfat and 8.25 percent solids-not-fat
100000
Germicidal teat dip
14. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Hydrometer
Temp and time
100000
Salty
15. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Each state
Product has appropriate bacteria added to it
Distinct precipitate forms - but no gel
11
16. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
Prices paid milk producers
Casein
Milk fat content
Micoorganisms
17. 'Cultured' in front of the name of a milk product indicates...
Centrifuge
Lactic acid producing bacteria
20
Product has appropriate bacteria added to it
18. What percentage of US households buy fluid milk (on annual basis)
Grade A
98
Casein
1890
19. 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
Ultra high temperatures
Gallon
Grade A
Fluid milk products
20. The two main proteins in milk are ____ and ____
A
100%
Casein - Lactalbumin
Freezing point
21. With the exception of _____ - all of the following off flavors of milk are caused by bacteria
Salty
I
Malty
Casein
22. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Casein
11
Fat content
Homogenization
23. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
Pooling
3.25%
3.5-4.0
Oxidized
24. Milk marketing cooperatives...
Milk testing and record keeping program for dairy cows
Milk fat and milk sugar
Homogenization
Provide marketing power for dairy farmers
25. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
100000
750000
The food and Drug Administration
Provide marketing power for dairy farmers
26. About ____ of the calcium available in the food supply is provided by milk.
Tuberculosis and brucellosis
Each state
Casein
75%
27. Milk protein contains _______ of the essential amino acids and in appreciable amounts
98
Micoorganisms
Feeds consumed by the cow
100%
28. For the maximum intake of calcium - one should consume_______
Fat content
Provide marketing power for dairy farmers
Skim Milk
Growth of bacteria in the milk
29. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Pooling
Phosphorous
Malty
Phosphatase
30. The off flavor most likely to be found in milk that has not been cooled properly is...
Cheese
Magnesium_Iron_Manganese_Copper
Phosphorous
Sour
31. Flavors of milk may be caused in general by
Feeds consumed by the cow
Each state
60
98
32. What is the largest cost on most US dairy farms
Prices paid milk producers
Lactose
Ultra-filtration
Feed
33. Federal Milk Marketing Orders are a mechanism for...
Calcium and phosporus
Market stabilization
Product has appropriate bacteria added to it
Cheese
34. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment
Grade A
Bitter - salt - sour - sweet
Chlorine
Class 1
35. The California Mastitis Test is done to...
Determine whether mammary glands are inflamed
Magnesium_Iron_Manganese_Copper
Extreme agitation of raw milk
Fluid milk products
36. The two most important diseases of cattle transmissible to man through milk are...
98
Fat content
Tuberculosis and brucellosis
13
37. Milk used for ____ is Class 1 Milk
Bitter - salty
Fluid milk products
Penicillin
Product has appropriate bacteria added to it
38. 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
Temp and time
Skim Milk
Sub-clinical
Malty
39. Which of the following does not promote metallic/oxidized off flavor in milk?
Extreme agitation of raw milk
Distinct precipitate forms - but no gel
Malty
Hypochlorite sanitizer
40. The two dairy product categories that require the highest amount of raw milk from the US supply are...
75%
60
Fluid milk products and cheese
1890
41. Fluid milk contains an average of ____ percent solids
13
Product has appropriate bacteria added to it
Milk fat and milk sugar
Class I
42. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
California
Magnesium_Iron_Manganese_Copper
Distinct precipitate forms - but no gel
Phosphorous
43. What is the most popular size container used for fluid milk
Injected into the cheese
Milk testing and record keeping program for dairy cows
Gallon
Provide marketing power for dairy farmers
44. A cryoscopyis an important tool that test for _____ in milk
Hypochlorite sanitizer
Milk fat and milk sugar
Secretary of Agriculture of the US
Added water
45. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
A large proportion of the human population is sensitive to antibiotics
60
Magnesium_Iron_Manganese_Copper
98
46. _____ is the cause of the rancid flavor in milk
Extreme agitation of raw milk
Casein
Chlorine
Grade A
47. The four primary taste sensations are...
Added water
Bitter - salt - sour - sweet
3.5-4.0
Fluid milk products
48. Each Federal Milk Marketing order is administered by a representative of the
Has the same nutritional value as the real product it replaces
Oxidized
Marketing coops
Secretary of Agriculture of the US
49. Flavors of milk may be caused in general by
Feeds consumed by the cow
Hypochlorite sanitizer
Milk testing and record keeping program for dairy cows
98
50. Which of the following does not promote metallic/oxidized off flavor in milk?
Product has appropriate bacteria added to it
Hypochlorite sanitizer
Fluid milk products and cheese
Pooling