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






2. 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 ______






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






4. Milk is the only source of____ in nature






5. 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






6. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.






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






8. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






10. One gallon of milk weighs _____ pounds






11. Fluid milk contains an average of ____ percent solids






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






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






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






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






16. By FDA Definition of an imitation product - which of the following is NOT true?






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






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






19. For the maximum intake of calcium - one should consume_______






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






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






22. Specific gravity of milk at 60 degree F is _____






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






24. Flavors of milk may be caused in general by






25. Lactose is the principal ______ in milk.






26. Milk marketing cooperatives...






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






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






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






30. Milk marketing cooperatives...






31. Fluid milk contains an average of ____ percent solids






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






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






34. The major cause of mastitis infections are ____ infections






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






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






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






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






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






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






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






42. Whole milk contains _______ percent protein






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






44. Flavors of milk may be caused in general by






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






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






47. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese






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






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






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