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. Whole milk contains _______ percent protein






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






3. The CMT should be read within ________ seconds






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






5. One gallon of milk weighs _____ pounds






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






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






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






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






10. Milk is the only source of____ in nature






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






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






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






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






15. Milk marketing cooperatives...






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






17. Flavors of milk may be caused in general by






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






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






20. Lactose is the principal ______ in milk.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






35. The major cause of mastitis infections are ____ infections






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






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






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






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






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






41. Milk is a good supplier of minerals except for ____






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






43. The four primary taste sensations are...






44. One gallon of milk weighs _____ pounds






45. Milk is the only source of____ in nature






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






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






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






49. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products






50. The International Dairy Federation (IDF) mission is to promote _____