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






2. Water added to milk is detected by checking the






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






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






5. Whole milk contains _______ percent protein






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






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






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






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






10. Milk marketing cooperatives...






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






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






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






14. One gallon of milk weighs _____ pounds






15. Milk used for ____ is Class 1 Milk






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






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






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






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






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






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






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






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






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






25. Flavors of milk may be caused in general by






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






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






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






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






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






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






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






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






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






35. The four primary taste sensations are...






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






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






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






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






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






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






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






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






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






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






46. The California Mastitis Test is done to...






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






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






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






50. Water added to milk is detected by checking the