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. Milk marketing cooperatives...






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






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






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






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






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






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






8. Milk protein contains _______ of the essential amino acids and in appreciable amounts






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






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






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






12. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






13. Milk used for ____ is Class 1 Milk






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






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






16. Fluid milk contains an average of ____ percent solids






17. One gallon of milk weighs _____ pounds






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






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






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






21. In Federal order markets - milk sold for consumption in fluid form is in...






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






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






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






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






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






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






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






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






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






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






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






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






34. The CMT should be read within ________ seconds






35. The major cause of the salty flavor in milk is...






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






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






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






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






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






41. A high acid flavor (sour) in milk caused by _____






42. In Federal order markets - milk sold for consumption in fluid form is in...






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






44. Whole milk contains _______ percent protein






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






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






47. Flavors of milk may be caused in general by






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






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






50. The four primary taste sensations are...