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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. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Milk fat content
100000
Plastic
Homogenization
2. Lactose is the principal ______ in milk.
100000
Carbohydrate
Feeds consumed by the cow
Cheese
3. Milk provides_____ and ____ in approximately the same ration as found in the bone
Sediment
Calcium and phosporus
3.25%
Penicillin
4. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
3.25%
Bitter - salty
Gallon
Homogenization
5. The form of mastitis that is hidden from sight is known as
Sub-clinical
100000
11
Phosphatase
6. Which of the following is not an objective of milk evaluation
Determining one brand of milk from another
Skim Milk
Penicillin
A
7. The California Mastitis Test is done to...
Fluid milk products
Malty
Determine whether mammary glands are inflamed
100%
8. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment
Ultra high temperatures
750000
Chlorine
Calcium and phosporus
9. Milk with low total solids will produce what off-flavor
Flat
Shelf date
Chlorine
13
10. Milk used for ____ is Class 1 Milk
Sub-clinical
Penicillin
Fluid milk products
Secretary of Agriculture of the US
11. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Marketing coops
The food and Drug Administration
Has the same nutritional value as the real product it replaces
Malty
12. The ____ test is used to detect if milk has been pasteurized properly.
Casein - Lactalbumin
Prices paid milk producers
Phosphatase
10
13. The two most important diseases of cattle transmissible to man through milk are...
11
Tuberculosis and brucellosis
Fluid milk products
Hypochlorite sanitizer
14. The CMT should be read within ________ seconds
100%
20
Ultra high temperatures
Phosphorous
15. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Centrifuge
Germicidal teat dip
98
Class 1
16. Federal Milk Marketing Orders are a mechanism for...
Coliform bacteria
Milk fat content
Market stabilization
750000
17. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___
The food and Drug Administration
Shelf date
280 degrees for 2 seconds
Shelf date
18. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Feeds consumed by the cow
Milk fat content
10
Penicillin
19. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
60
Fat content
Has the same nutritional value as the real product it replaces
Sub-clinical
20. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
Penicillin
Magnesium_Iron_Manganese_Copper
Secretary of Agriculture of the US
11
21. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
98
Milk fat content
Malty
Temp and time
22. What is the largest cost on most US dairy farms
Cheese
Skim Milk
280 degrees for 2 seconds
Feed
23. By FDA Definition of an imitation product - which of the following is NOT true?
Sour
280 degrees for 2 seconds
Has the same nutritional value as the real product it replaces
Chlorine
24. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Pooling
Plastic
Fluid milk products and cheese
Injected into the cheese
25. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
11
Growth of bacteria in the milk
Carbohydrate
Germicidal teat dip
26. The milk In what class receives the highest price in the market?
Freezing point
Oxidized
Class 1
Salty
27. With the exception of _____ - all of the following off flavors of milk are caused by bacteria
3.25%
98
1890
Salty
28. 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
Cheese
98
I
Ultra high temperatures
29. Fluid milk contains an average of ____ percent solids
13
Micoorganisms
Phosphorous
Milk fat and milk sugar
30. With the exception of _____ - all of the following off flavors of milk are caused by bacteria
3.25 percent milkfat and 8.25 percent solids-not-fat
Homogenization
Freezing point
Salty
31. ______ is a tesr for rancidity.
Freezing point
Acid degree value
Flat
Magnesium_Iron_Manganese_Copper
32. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
100%
Mastitis
Market stabilization
Hydrometer
33. _____ causes falvors in milk such as acid - high acid - or sour milk
Ultra-filtration
98
Temp and time
Micoorganisms
34. Milk marketing cooperatives...
1.032
Provide marketing power for dairy farmers
Penicillin
1.032
35. What is the most popular type container used for fluid milk?
Phosphatase
Feeds consumed by the cow
Plastic
2-4
36. The CMT should be read within ________ seconds
20
Mastitis
Chlorine
Determine whether mammary glands are inflamed
37. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
Provide marketing power for dairy farmers
I
Carbohydrate
Skim Milk
38. _____ causes falvors in milk such as acid - high acid - or sour milk
Mastitis
Cheese
Micoorganisms
I
39. Which group of flavors cannot be detected by odor?
Feed
Scietific - technical - and economic progress
Sub-clinical
Bitter - salty
40. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Sediment
I
Injected into the cheese
Market stabilization
41. Lactose is the principal ______ in milk.
Fluid milk products
Carbohydrate
Has the same nutritional value as the real product it replaces
1.032
42. Which of the following directly influences the total supply of milk?
Added water
Prices paid milk producers
Casein
Extreme agitation of raw milk
43. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
Oxidized
Homogenization
Casein
A large proportion of the human population is sensitive to antibiotics
44. 'Cultured' in front of the name of a milk product indicates...
2-4
Product has appropriate bacteria added to it
Plastic
Shelf date
45. Each Federal Milk Marketing order is administered by a representative of the
Acid degree value
Secretary of Agriculture of the US
1937
Homogenization
46. Federal Milk Marketing Orders are a mechanism for...
20
Market stabilization
Has the same nutritional value as the real product it replaces
Carbohydrate
47. 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 ______
Fat content
California
Bacterial
Temp and time
48. Which of the following is not an objective of milk evaluation
Bitter - salty
Skim Milk
Skim Milk
Determining one brand of milk from another
49. One gallon of milk weighs _____ pounds
1937
Homogenization
98
8.6
50. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking
Ultra high temperatures
Growth of bacteria in the milk
2-4
Mastitis