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






2. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein






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






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






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






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






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






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






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






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






11. The major cause of mastitis infections are ____ infections






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






13. 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 ______






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






15. 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






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






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






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






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






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






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






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






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






24. Whole milk contains _______ percent protein






25. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___






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






27. Fluid milk contains an average of ____ percent solids






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






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






30. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






32. 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






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






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






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






36. The four primary taste sensations are...






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






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






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






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






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






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






43. 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






44. The CMT should be read within ________ seconds






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






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






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






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






49. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein






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