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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. About ____ of the calcium available in the food supply is provided by milk.
Milk fat content
75%
Has the same nutritional value as the real product it replaces
Salty
2. The major cause of mastitis infections are ____ infections
Calcium and phosporus
100%
Lactose
Bacterial
3. Milk protein contains _______ of the essential amino acids and in appreciable amounts
Homogenization
100%
Feeds consumed by the cow
Shelf date
4. The two most important diseases of cattle transmissible to man through milk are...
Marketing coops
Carbohydrate
10
Tuberculosis and brucellosis
5. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___
Product has appropriate bacteria added to it
280 degrees for 2 seconds
Flat
Homogenization
6. What percentage of US households buy fluid milk (on annual basis)
98
Distinct precipitate forms - but no gel
Has the same nutritional value as the real product it replaces
Freezing point
7. Milk with low total solids will produce what off-flavor
Flat
Malty
100%
Marketing coops
8. The largest percentageof the US milk supply is utilized in the production of...
Milk fat and milk sugar
100%
Fat content
Cheese
9. _____ is the cause of the rancid flavor in milk
Fluid milk products
Flat
Casein
Extreme agitation of raw milk
10. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Bitter - salty
Bitter - salt - sour - sweet
Coliform bacteria
75%
11. Which of the following will best control contagious mastitis?
Scietific - technical - and economic progress
Germicidal teat dip
8.6
Acid degree value
12. To add mold to the blue cheese - it is mainly _______
Lactic acid producing bacteria
Fluid milk products
Grade A
Injected into the cheese
13. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
I
Ultra-filtration
Phosphatase
Ultra-filtration
14. Pasteurization was developed in _____ as a heat treatment to preserve food
Prices paid milk producers
Mastitis
Has the same nutritional value as the real product it replaces
1890
15. Each Federal Milk Marketing order is administered by a representative of the
Secretary of Agriculture of the US
76%
3.5-4.0
75%
16. The Dairy Herd Improvement Association is a cooperative which provides _______
Milk testing and record keeping program for dairy cows
Skim Milk
13
10
17. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
Scietific - technical - and economic progress
Casein
76%
13
18. The two main proteins in milk are ____ and ____
Scietific - technical - and economic progress
I
100%
Casein - Lactalbumin
19. Milk is a good supplier of minerals except for ____
Sour
1.032
Magnesium_Iron_Manganese_Copper
60
20. Milk is the only source of____ in nature
A
Lactose
I
Micoorganisms
21. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
A large proportion of the human population is sensitive to antibiotics
Coliform bacteria
Distinct precipitate forms - but no gel
100%
22. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
98
Each state
Oxidized
Casein
23. One gallon of milk weighs _____ pounds
Homogenization
3.5-4.0
Mastitis
8.6
24. A large portion of the population is sensitive to the antibiotic _____
Bitter - salty
Penicillin
750000
Class I
25. _____ is the cause of the rancid flavor in milk
Extreme agitation of raw milk
280 degrees for 2 seconds
Magnesium_Iron_Manganese_Copper
Has the same nutritional value as the real product it replaces
26. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Feed
Determining one brand of milk from another
Phosphorous
3.5-4.0
27. In Federal order markets - milk sold for consumption in fluid form is in...
Marketing coops
Class I
8.6
Class 1
28. The off flavor most likely to be found in milk that has not been cooled properly is...
Sour
1.032
Hydrometer
Flat
29. ____ percent of allmilk produced in the US is sold to dairy processing plants
Distinct precipitate forms - but no gel
California
98
280 degrees for 2 seconds
30. Flavors of milk may be caused in general by
Feeds consumed by the cow
Bacterial
Flat
10
31. The California Mastitis Test is done to...
750000
Determine whether mammary glands are inflamed
2-4
1937
32. 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 ______
Feeds consumed by the cow
Skim Milk
California
Magnesium_Iron_Manganese_Copper
33. The ____ test is used to detect if milk has been pasteurized properly.
Phosphatase
1.032
Plastic
Chlorine
34. Federal milk marketing orders were established in...
98
Class I
1937
Determine whether mammary glands are inflamed
35. The form of mastitis that is hidden from sight is known as
Skim Milk
Milk fat and milk sugar
Sub-clinical
Pooling
36. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Product has appropriate bacteria added to it
Acid degree value
Bitter - salt - sour - sweet
Malty
37. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
Casein - Lactalbumin
Bitter - salt - sour - sweet
Each state
Lactic acid producing bacteria
38. Milk used for ____ is Class 1 Milk
98
Fluid milk products
Germicidal teat dip
Extreme agitation of raw milk
39. Specific gravity of milk at 60 degree F is _____
1.032
I
Pooling
Growth of bacteria in the milk
40. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
Casein
Scietific - technical - and economic progress
The food and Drug Administration
100000
41. The four primary taste sensations are...
Distinct precipitate forms - but no gel
Shelf date
Bitter - salt - sour - sweet
1890
42. ____ percent of allmilk produced in the US is sold to dairy processing plants
Sour
100%
98
Provide marketing power for dairy farmers
43. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
3.25%
Fluid milk products and cheese
Coliform bacteria
60
44. Specific gravity of milk at 60 degree F is _____
California
Carbohydrate
1.032
Lactose
45. A high acid flavor (sour) in milk caused by _____
3.25%
Product has appropriate bacteria added to it
Distinct precipitate forms - but no gel
Growth of bacteria in the milk
46. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Sediment
Micoorganisms
Sour
Sub-clinical
47. ____ is the time after processing during which a dairy product normally remains suitable for human consumption.
Phosphatase
Shelf date
Casein
10
48. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because
A large proportion of the human population is sensitive to antibiotics
750000
Phosphatase
Market stabilization
49. Water added to milk is detected by checking the
Freezing point
98
Lactose
Lactic acid producing bacteria
50. In Federal order markets - milk sold for consumption in fluid form is in...
Class I
Casein
Extreme agitation of raw milk
Sour